4 ounces (½ cup) mascarpone cheese
2 tablespoons warm tap water
1 teaspoon minced fresh rosemary
½ teaspoon table salt, divided
½ teaspoon pepper, divided
1 pound pizza dough, room temperature
6 slices prosciutto
2 ounces pitted dates, chopped (1/3 cup)
8 ounces fontina cheese, shredded (2 cups)
1 red apple, cored, halved, and sliced thin
½ cup thinly sliced red onion
6 slices prosciutto
2 ounces pitted dates, chopped (1/3 cup)
8 ounces fontina cheese, shredded (2 cups)
1 red apple, cored, halved, and sliced thin
½ cup thinly sliced red onion
Adjust oven rack to middle position and heat oven to 500 degrees. Brush rimmed baking sheet with oil. Combine mascarpone, warm water, rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl.
Divide dough into 4 equal pieces. Roll each piece into 5 x 7-inch rectangle and transfer to prepared sheet. If the dough springs back, let it rest for a few minutes before trying to roll it again.
Spread 2 tablespoons mascarpone mixture on each rectangle, leaving ½-inch border. Sprinkle evenly with prosciutto, dates, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper, then top with fontina, apple, and onion.
Bake until cheese is melted and crust is golden, 12 to 14 minutes, rotating sheet halfway through baking. Let flatbreads cool on sheet for 5 minutes before serving.
Spread 2 tablespoons mascarpone mixture on each rectangle, leaving ½-inch border. Sprinkle evenly with prosciutto, dates, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper, then top with fontina, apple, and onion.
Bake until cheese is melted and crust is golden, 12 to 14 minutes, rotating sheet halfway through baking. Let flatbreads cool on sheet for 5 minutes before serving.
