1 Granny Smith Apple
10 slices of prosciutto
1 block (8 ounces) of a sharp white cheddar cheese – Vermont white cheddar if you can find it!
1 package of Pillsbury thin crust pizza dough
Preheat the oven to 400
Grate the cheese and put it aside
Cut the proscuitto into strips that are about an inch thick; proscuitto is hard to cut, so use a sharp knife and don’t worry about it being perfect
Slice the apple very thin, use a mandolin if possible. Do this last as apple browns quickly.
Get down to the cookin!
Unroll the pizza crust on a greased baking sheet (I used tin foil to line the pan)
Brush the crust with a light layer of olive oil
Sprinkle a thin layer of cheese on the crust
Line the apple slices in rows on the crust. It is ok to let the slices touch, but try not to overlap them.
Sprinkle another thin layer of cheese on top of the apple slices
Arrange the proscuitto on top of the layer of cheese. You don’t need to be exact with the placement, but make sure you’ll get a taste with each bite.
Sprinkle another layer of cheese; this can be thicker than the others, but shouldn’t be too thick.
Put the flatbread in the oven and bake for 10 minutes or until the cheese is bubbling and the crust is a light golden brown.
Slice and serve!