peach and mascarpone flatbread with balsamic glaze

Peach and Mascarpone Flatbread with Balsamic Glaze
Makes about 24 squares, or enough for 4-6 as appetizers

For the peach and mascarpone flatbread:
2 cups (250 grams) flour
1 teaspoon (4 grams) salt
1/2 teaspoon (2 grams) sugar
1 heaping teaspoon active dry yeast (or about half of one 0.25 ounce package)
1/2 cup (125 ml) warm water
1 tablespoon (15 ml) olive oil
2 peaches (I used one yellow and one white)
1 8-ounce (226 grams) container mascarpone, room temperature
cornmeal, for dusting

For the honey balsamic glaze:
1/2 cup (125 ml) balsamic vinegar
2 tablespoons (30 ml) honey
1/4 teaspoon salt

In a large bowl mix together flour, salt, sugar and yeast. In a liquid measuring cup measure out the warm water then add the olive oil. Pour the liquid over the flour mixture and stir until the dough comes together. Dump all the clumps and bits on to your counter top and knead the dough until it comes together and a smooth ball forms.

Place the dough in a lightly oiled bowl (how about the one you used for mixing – less dishes!), turn to coat and cover with plastic wrap. Let the dough rise for an hour or two or until it doubles in size. When it is ready or you can’t wait any longer, place the dough on your lightly floured countertop (it is still messy, right?) and gently punch out the air from the dough. Shape the dough into a ball and let rest for about 20 minutes under the plastic wrap. While the dough rests, slice the peaches into thin slices. I sliced mine about 1/4-inch thick, but I’d just try to aim for as thin as you can go without getting frustrated.

Heat your oven to 500 or as high as it will go. Find your rolling pin (if you are without pin – an unopened wine bottle works spectacularly well in this situation) and sprinkle a rimmed baking pan with cornmeal. The rimmed pan is important here as the mascarpone will get oily which is delicious for your flatbread but messy for the bottom of your oven.

Roll out your dough to fit your pan, and spread a generous layer of mascarpone evenly on the top. You may not use the whole container, but perhaps you can make scones with the leftovers. Arrange the peaches so they are slightly overlapping. Bake for 10-12 minutes or until the crust is lightly brown, the cheese is bubbling and the peaches have softened. Remove from oven and let cool briefly before slicing.

While the flatbread is cooking and/or cooling make the glaze. Combine balsamic vinegar, honey and salt in a small saucepan and give the pan a good swirl to mix. Heat over medium heat until it begins to just bubble then reduce the heat slightly and let simmer uncovered for 10 minutes. Give the pan a swirl every now and again to make sure everything is cooking evenly. Large bubbles will begin to form and the glaze is done when it has reduced by about half. This should take about 15 minutes total. The glaze will thicken as it cools.

Slice the flatbread into squares and drizzle with the glaze. Serve warm or at room temperature.