Flatbread Appetizers with Camembert & Raspberry Prosecco Jam
This Camembert & Raspberry Prosecco Flatbread looks fancy but are very manageable to make, even when you have people coming over. You can prep the dough and the jam ahead of time, then do the final bake right before serving so it comes out hot, bubbly, and fresh.It is the kind of flatbread that feels special without being stressful, which is exactly what you want when you are entertaining.
Ingredients
Quick Flatbread Dough – Makes two 12 x 6-inch flatbreads
- 3 cups all-purpose flour 360 g
- 1½ teaspoons instant yeast
- 1¼ teaspoons fine salt
- 1 teaspoon sugar
- ¾ cup warm water about 105°F (225 ml, 40°C)
- 2 tablespoons olive oil
Raspberry Prosecco Jam
- 2 cups raspberries fresh or frozen
- ½ cup prosecco
- 4 tablespoons sugar
- 2 teaspoons lemon juice
- Small pinch of salt
Flatbread Toppings
- 1 tablespoon olive oil
- 4 oz low-moisture mozzarella finely shredded and divided (120 g)
- 7 oz Camembert cold, rind on, cut into wedges and divided (200 g)
- 1 - 2 tablespoons pistachios lightly toasted and roughly chopped
- Fresh thyme leaves
- Flaky salt
- Optional: 1 teaspoon honey
Instructions
Prepare the Dough (Ooni Halo Mixer)
- Add flour, yeast, salt, and sugar to the mixer bowl. Stir briefly by hand to distribute.
- With the mixer off, add the warm water and olive oil.
- Mix on low speed for 1 minute, until a shaggy dough forms and no dry flour remains.
- Increase to medium speed and knead for 3 minutes. The dough should pull cleanly from the bowl, feel soft and smooth, and be tacky but not sticky. If the dough sticks heavily after 2 minutes, add 1 tablespoon of flour only.
- Divide the dough into two equal dough balls, each around 315 g
- Lightly oil a bowl or container, including the lid. Place the dough balls in, cover and rest at room temperature for 30 to 60 minutes.No second rise. No re-kneading. No punch down.
Make the Raspberry Prosecco Jam
- Combine raspberries, prosecco, sugar, lemon juice, and salt in a small saucepan over medium heat.
- Cook for 8 to 10 minutes, stirring gently, until the berries break down and the jam becomes glossy and spoonable.
- While still hot, strain through a fine mesh sieve. Press gently until only seeds remain. Discard seeds and keep the jam warm.
- The jam should hold a soft mound when spooned and relax when warm. Do not cook to a firm set.
Preheat the Ooni Oven
- Preheat the oven to “Pan Pizza” at 530°F
Shape and Bake the Flatbread
- Stretch the rested dough into a 12 x 6-inch rectangle, keeping the thickness even with slightly thicker edges. Transfer to a lightly floured peel (use semolina or rice flour) and brush lightly with olive oil.
- Scatter mozzarella evenly over the dough. Launch onto the stone and bake for 3 minutes, then turn the heat down to 475°F for 2 minutes until the crust is set and lightly golden and the cheese is melted but not browned. Remove from the oven.
- Turn the oven down to 400°F and nestle the Camembert pieces evenly across the surface. Spoon 5 to 7 small dollops of raspberry prosecco jam between the cheese. Do not spread.
- Return to the oven and bake for 5-7 minutes, until the Camembert edges soften and gently slump and the jam relaxes into shallow pools. Pull early.
Add Toppings and Serve
- Scatter pistachios and thyme over the hot flatbread. Finish with flaky salt and, if using, a very light drizzle of honey. Rest for 1 minute, then slice and serve warm.
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