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

Gallery

Credit: Jacob Fox

Recipe Summary

prep:
20 mins
bake:
16 mins at 450°
Servings:
6
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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; total fat 17g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 9g; cholesterol 23mg; sodium 786mg; potassium 172mg; carbohydrates 36g; fiber 2g; sugar 2g; protein 14g; trans fatty acid 0g; vitamin a 299IU; vitamin c 2mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 113mcg; vitamin b12 0mcg; calcium 165mg; iron 2mg.

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

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