Grilled Pineapple and Prosciutto Flatbread
Chef John proves the pairing of pineapple and ham is a success with these savory and sweet grilled pineapple and prosciutto flatbreads.

Warm water, yeast, and 1/2 cup of flour should be combined in a mixing bowl to make the dough.

To create a smooth batter, combine everything with a whisk.

For 30 minutes, cover the bowl with a towel and leave it.

Stir with a spoon or fork as you add the remaining flour, salt, and olive oil until the mixture forms a shaggy ball of dough.

Transfer the ingredients to a work surface and knead for 2 minutes, or until the dough just begins to become elastic.

Put the dough in a zip-top bag with some light oil.

Place in the refrigerator for eight hours or overnight after pressing out the majority of the air seal.