buena suerte.

i don’t know whether this flatbread was the good luck charm the niners needed to win the game last sunday, but you should probably make it if you want something good to happen.

flatbread with melted leeks, prosciutto & cambozola (makes 8 slices, more if you are cutting them smaller, as an appetizer)
1 ball of pizza dough (you can buy from the market, your favorite pizzeria or make your own)
olive oil
2 leeks, thinly sliced – white & pale green parts only
1 sprig thyme
1C mozzarella, coarsely grated
½ C parmigiano-reggiano, finely grated
¼ lb prosciutto, thinly sliced & torn into 2-inch pieces
3 ounces cambozola, cut into silver dollar-sized pieces

chili flakes

in a medium skillet, heat 2 tablespoons of olive oil.   add the leeks & cook over moderately high heat until softened, 5 minutes; add thyme.  reduce the heat & cook, stirring, until very soft and lightly caramelized, 15 minutes.  transfer the leeks to a bowl & let cool slightly.

preheat the oven to 500°.   on a lightly floured work surface, shape dough into a 13-by-15-inch oval-rectangle-round shape 1/4 inch thick.  transfer the dough to a baking sheet & with your hands or a pastry brush, cover with about 2 tablespoons of olive oil.  sprinkle the mozzarella & parmesan evenly over the dough, followed by the leeks, prosciutto & cambozola.  bake for 15-20 minutes or until golden & crispy.  slide the flatbread onto a work surface, sprinkle with chili flakes, cut into wedges & serve.