YIELD: Makes 6 servings
pizza dough (recipe link below), or 2 lbs. store-bought fresh or frozen pizza dough, proofed according to package directions
extra-virgin olive oil
6 oz. – manchego, or another semihard cheese, cut into slivers or curls with a cheese plane or vegetable peeler
1 T – fresh rosemary, chopped
1/2 cup – honey
Sprinkle 2 baking sheets lightly with cornmeal.
Divide the dough equally into 6 portions. On a lightly floured surface, flatten each portion with the heel of your hand and gently stretch from the outside edges into an oval 6 to 8 inches long and about 5 inches wide.
Brush olive oil liberally onto both sides. Using a long, flat spatula, transfer the ovals of dough to the baking sheets. Cover them with a towel and let them stand for about 30 minutes.
Arrange the oven racks in the lower half of the oven. Preheat the oven to 450°F. Bake the flatbreads for about 10 minutes, or until lightly browned on the bottom.
Remove the baking sheets from the oven and carefully turn over the flatbreads. Arrange the cheese on the top (the browned sides) and return the sheet pans, reversing the placement, to the oven and bake for about 5 minutes, or until the cheese is melted.
Sprinkle the melted cheese with the rosemary. Serve the flatbreads warm with about 1 T of honey, or to taste, drizzled on each.
Recipe courtesy of Taste of Honey: The Definitive Guide to Tasting and Cooking with 40 Varietals by Marie Simmons/Andrews McMeel Publishing, LLC.