Recipes and Cooking Pesto-Prosciutto Flatbread The flatbread recipe is full of Mediterranean flavor thanks to tomato pesto, prosciutto, provolone cheese, and peppery arugula. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 12, 2020 Print Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 20 mins Bake Time: 16 mins Total Time: 20 mins Servings: 6 Jump to Nutrition Facts Ingredients Cornmeal 1 recipe Flatbread Dough or 1 lb. purchased pizza dough* Olive oil 2 tablespoon olive oil 3 ounce thinly sliced prosciutto, cut into strips 3 tablespoon dried tomato pesto 4 ounce provolone cheese, shredded (1 cup) 1 tablespoon lemon juice 1 cup baby arugula Flatbread Dough Olive oil or nonstick cooking spray 2 cup all-purpose flour 1 package active dry yeast 1 teaspoon sugar ½ teaspoon kosher salt 1 tablespoon olive oil ⅔ cup warm water (105°F to 115°F) Directions 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. 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. Flatbread Dough 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). *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. Print Nutrition Facts (per serving) 352 Calories 17g Fat 36g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 352 % Daily Value * Total Fat 17g 22% Saturated Fat 5g 25% Cholesterol 23mg 8% Sodium 786mg 34% Total Carbohydrate 36g 13% Total Sugars 2g Protein 14g Vitamin C 1.8mg 9% Calcium 165mg 13% Iron 2.5mg 14% Potassium 172mg 4% Folate, total 113.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.