Grilled Mushroom Flatbread with Rosemary & Ham
1 fresh or frozen and thawed pizza crust or flatbread of your choice
2 Tbsps dried wild mushrooms, soaked in hot water and squeezed dry
1 tsp fresh rosemary needles, roughly chopped
1/2 cup prosciutto or other ham
olive oil
coarse salt and freshly ground black pepper

Brush crust with olive oil on both sides and place on charcoal grill for a couple of minutes. Turn and top with mushrooms, rosemary and prosciutto or ham. Grill until bottom is blistered but not quite blackened.

Remove and drizzle with olive oil and sprinkle with salt and pepper.

Wine Pairing: Pinot Noir