Grilled pineapple and prosciutto flatbread

Whisk equal parts warm water and all-purpose flour with a teaspoon of active dry yeast about 30 seconds, to a smooth lump-free batter.

Cover with a towel and let sit 30 minutes to give the yeast a head start.

Add the olive oil, a little salt and the rest of the flour; stir with a spoon to a shaggy dough.

Knead briefly on the work surface, about two minutes; the oil keeps the soft dough from sticking.

Put the dough in a zip-top bag with a couple teaspoons of olive oil, coat, press out the air, seal and refrigerate overnight for a slow rise.

variation: for same-day dough, knead five or six minutes until elastic and let rise covered in a warm spot until doubled.

Let the cold dough warm up on the counter about 45 minutes.

Cut the top off the pineapple, halve it, slice off the skin, dig out the eyes with the knife tip, quarter and trim out the core.

Grill the pineapple quarters over hot coals, rounded side down about three minutes, then the flat side, about three or four minutes per side, until hot through and charred.

Divide the dough into four portions, roll each into a ball and roll out to an even eighth of an inch.

Grill the flatbread over the same coals about two minutes per side, moving it around the hot spots until about half the surface is charred.

Drizzle the warm flatbread with olive oil, lay over the prosciutto and thin slices of the grilled pineapple.

Scatter tarragon leaves, grind over black pepper, drizzle again with olive oil and finish with a big pinch of flaky sea salt; cut in half with a pizza wheel.