- 1/2 cup red balsamic vinegar
- .3 to 4 Roma tomatoes, sliced thin (amount will vary depending upon the size)
- 8 thin deli slices round mozzarella cheese, cut into 1/4ths
- 8 very thin deli slices round ham (see Notes) cut into 1/4ths
- 6 basil leaves, chiffonade cut
- 1/2 teaspoon (about) garlic powder
- 1/2 teaspoon (about) dried red pepper flakes, optional
- Salt to taste.
- 1/3 cup very hot (but not boiling) water
- 2-1/2 teaspoons extra-virgin olive oil
- 1 teaspoon dried oregano, crushed
- 1-1/2 cups Bisquick baking mix (or homemade mix)
- Prep Time: 15 minutes Cook Time: 25 minutes
- Total Time: 40 minutes Yield: 6 servings
- Bring balsamic vinegar to the boil in a small saucepan. Boil until thickened and syrupy, and reduced to about 1/8 cup, about 10 minutes. Watch carefully so that it doesn’t boil over or burn. Set aside to cool.
- Preheat oven to 425 F. Coat an oven-proof, heavy, hard-anodized or cast-iron 12-inch skillet with olive oil.
- Stir olive oil and oregano into the hot water. Combine the hot water with the baking mix, stirring 20 strokes with a dinner fork. Do not overmix. Using your fingers, press the dough into the bottom of the prepared skillet and slightly up the sides to form a crust. It should be a very thin layer.
- Beginning at the outer rim of the pan, layer tomatoes, mozzarella cheese, ham, and basil in a circular pattern over the crust, ending in the center. (Refer to my photo of the finished flatbread.) Sprinkle with basil, garlic powder, dried red pepper flakes, and salt. Drizzle with the reduced balsamic vinegar.
- Bake, uncovered, 20 to 25 minutes until crust is golden. Let rest for 10 minutes, then cut. Serve with a side salad.
Source : Homecooking About