• 10 Ratings

The flatbread recipe is full of Mediterranean flavor thanks to tomato pesto, prosciutto, provolone cheese, and peppery arugula.

Source: Better Homes and Gardens
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Pesto-Prosciutto Flatbread

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface roll and stretch the dough into a 12x8-inch rectangle or oval. Lightly brush with olive oil and cover with plastic wrap.

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  • In a large skillet heat 1 Tbsp. oil over medium heat. Add prosciutto. Cook, stirring occasionally, until browned and crisp. Remove to paper towels to drain.

  • Spread pesto over dough. Sprinkle with prosciutto and cheese. Bake about 16 minutes or until crust is golden brown.

  • In a medium bowl whisk together the remaining 1 Tbsp. olive oil and lemon juice. Add arugula and toss to coat. Top pizza with arugula mixture.

*Tip

Or use purchased flatbreads (such as Flatout® brand) or pita flatbreads. Cook prosciutto as directed in Step 2. Spread 2 flatbreads with pesto, top with prosciutto and bake in 400°F oven 8 minutes or until edges are browned. Top as above.

Nutrition Facts (Pesto-Prosciutto Flatbread)

352 calories; 17 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 9 g monounsaturated fat; 23 mg cholesterol; 786 mg sodium. 172 mg potassium; 36 g carbohydrates; 2 g fiber; 2 g sugar; 14 g protein; 0 g trans fatty acid; 299 IU vitamin a; 2 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 113 mcg folate; 0 mcg vitamin b12; 165 mg calcium; 2 mg iron;

Flatbread Dough

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes).

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Nutrition Facts (Flatbread Dough)

179 calories; 3 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 166 mg sodium. 56 mg potassium; 33 g carbohydrates; 1 g fiber; 1 g sugar; 5 g protein; 0 g trans fatty acid; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 104 mcg folate; 0 mcg vitamin b12; 7 mg calcium; 2 mg iron;

Reviews

10 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2