Italian Country Flatbread (Pizza Rustica)
| Yield: | 1 Servings |
| Categories: |
| NORMA WRENN | ||
| 2 1/3 | c | Bread or all-purpose flour; approximately |
| 1 | pk | Dry yeast |
| 1 | ts | Salt |
| 1 1/4 | c | Hot water; (120~-130~) |
| 1/4 | lb | Prosciutto; diced |
| 1 | c | Parmesan cheese; freshly grated |
| 2 | Eggs; room temperature | |
| 1/4 | c | Olive oil |
| Salt/pepper to taste |
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