Pesto-Prosciutto Flatbread
The flatbread recipe is full of Mediterranean flavor thanks to tomato pesto, prosciutto, provolone cheese, and peppery arugula.
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Pesto-Prosciutto Flatbread
Directions
- Preheat oven to 450 degrees 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.
From the Test Kitchen
*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 degrees F oven 8 minutes or until edges are browned. Top as above.
Flatbread Dough
Directions
- 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).
Nutrition Facts (Flatbread Dough)
- Per serving:
- 179 kcal ,
- 3 g fat
- ( 0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 0 mg chol. ,
- 166 mg sodium ,
- 33 g carb. ,
- 1 g fiber ,
- 1 g sugar ,
- 5 g pro.
Nutrition Facts (Pesto-Prosciutto Flatbread)
- Per serving:
- 352 kcal ,
- 17 g fat
- (5 g sat. fat ,
- 1 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 23 mg chol. ,
- 786 mg sodium ,
- 36 g carb. ,
- 2 g fiber ,
- 2 g sugar ,
- 14 g pro.