Name: Flatbread Stuffed with Cheese and Prosciutto (_Torta al Testo_ )
Cook time: 45 min
Total time: 2 hr
Yield: Makes 6 (first course) servings
Ingredients: 1/4 ounce fresh (cake) yeast or 13/4 teaspoons active dry yeast; 2/3 cup warm water (105-115°F), divided; 9 ounce unbleached bread flour (about 1 3/4 cups plus 2 tablespoons); 3/4 teaspoon salt; 1/2 tablespoon olive oil; 1/4 pound thinly sliced Italian Fontina, Gruyère, or Emmental cheese; 2 cups baby arugula; 6 thin prosciutto slices

Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )John Kernick

This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy crust.

Cooks' note:

Bread can be cooked (but not stuffed and baked) 2 hours ahead and kept wrapped in a kitchen towel.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.