Pesto-Prosciutto Flatbread

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

Pesto-Prosciutto Flatbread
Photo: Jacob Fox
Prep Time:
20 mins
Bake Time:
16 mins
Total Time:
20 mins
Servings:
6

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

  • cup warm water (105°F to 115°F)

Directions

  1. 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.

  2. 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.

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

  4. 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

  1. 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.

Nutrition Facts (per serving)

352 Calories
17g Fat
36g Carbs
14g Protein
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.

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