Recipe courtesy of chef Dena Marino of MC Kitchen in Miami
• 7 cups plus 2 tablespoons 00 flour
• 2 tablespoons sugar
• 2 tablespoons salt
• 1/4 cup whole milk
• 2 1/2 teaspoons dry yeast
• 2 cups room-temperature water
• 2 tablespoons olive oil
• 1 cup heavy cream
• 2 cups grated 24-month Parmigiano-Reggiano
• 4 medium fennel bulbs
• 1/4 pound arugula
• 24 to 30 slices prosciutto di Parma
• 12 eggs
• Saba (cooked grape must), for garnish
1. Preheat the oven to 400° F, or as high as the oven will go. Heat a pizza stone in the oven for at least 1 hour.
2. In a large bowl, combine the flour, sugar and salt and set aside. In the bowl of a stand mixer, combine the milk, yeast and water and mix until yeast is well-dissolved. With the mixer running, add the flour mixture and olive oil, and mix for 4 minutes or until an elastic, somewhat sticky dough, is achieved. Add cold water in 1/4-cup increments if necessary to allow the dough to come together. Remove dough from the mixer and divide into 6 8-ounce pieces. Let rest for 1 hour.
3. In a small sauce pot, bring the heavy cream to a low boil. Whisk the grated cheese into the cream until it thickens. Remove from the heat and add salt and pepper to taste.
4. Clean the stalks from the fennel. Slice the bulbs into strips about 1/4-inch thick, avoiding the root. In a large sauté pan, heat 2 tablespoons olive oil over high heat, then add the fennel. Cook until slightly tender and caramelized, 15 to 20 minutes. Season to taste with salt and pepper, and reserve.
5. On a floured surface, stretch or roll 1 8-ounce piece of dough into a 12-inch round, flat pizza shape. Spread the cheese-cream mixture atop the dough, then add caramelized fennel slices. Top with 2 eggs. Place flatbread in the oven atop the pizza stone and bake until crisp, about 10 minutes. Remove piadina from the oven and scatter arugula and 4 to 5 slices of prosciutto on top. Repeat for remaining pieces of dough. Drizzle a small amount of saba on top and serve. Serves 6.