Flatbread: Prosciutto, Goat Cheese & Caramelized Onion

Burklee Hill Blog Flatbread

If you’ve kept up with our news, we are planning to open a wine tasting room later this year in downtown Lubbock, Texas. We are beside ourselves excited! One of the offerings that we would like to include are, you guessed it, FLATBREADS!! Because, wine and flatbreads are the perfect pairing, amiright? So, without further delay, here is one of recipes that we love, so far:


Pizza DoughIMG_0568

  • 2 cups flour
  • 1 packet dry yeast
  • 2 teaspoons olive oil
  • two pinches of salt
  • 3/4 cup warm water



  • 4 oz. crumbled goat cheese
  • 1 whole large onion
  • 4 large slices prosciutto
  • 2 sprigs rosemary, chopped
  • 1/4 cup olive oil
  • 1 tbs. butter
  • 1 tbs. sea salt
  • 3 tbs.  balsamic vinegar


Pizza Dough

  • Mix yeast in warm water and allow to sit for 5 minutes until dissolved
  • Using Kitchenaid with bread hook, blend flour, water, oil and yeast on low until smooth
  • remove and form into ball, rest and allow to rise for 20 minutes
  • split in half (or in thirds for smaller flatbreads) and begin rolling out (Tip: if it pulls back together when stretched, continue kneading and rolling until stretched to 12-14″ x 4-5″Flatbread Dough - Burklee Hill Blog


  • Chop onion into slices and saute until caramelized with butter & half of olive oil
  • Place dough on pizza stone or cookie sheet
  • Brush dough with remaining olive oil
  • Chop into 2 inch square pieces of Prosciutto & place across dough
  • Place onion evenly across dough
  • Sprinkle goat cheese evenly across dough
  • Sprinkle rosemary and sea salt
  • Drizzle with balsamic vinegarIMG_0573
  • Bake at 425 degrees for 15 minutes
  • Enjoy and pair with a lovely dry Rosé or a lighter red, such as Primitivo or Granache


Let us know if you try it or have any variations that you prefer! We would love to hear from you!

Cheers – E

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