This sweet and savory flatbread mixes juicy grapes with salty prosciutto to develop its signature flavors. Best of all, you can whip up these one-skillet flatbreads in just 30 minutes (faster than pizza!).

Source: Better Homes and Gardens


Recipe Summary

30 mins
4 flatbreads (4 crusts + 1 1/2 cups topping)


Ingredient Checklist


Instructions Checklist
  • Divide pizza dough into four portions. Cover and let rest 10 minutes.

  • Meanwhile, in an extra-large nonstick skillet heat 1 tsp. of the oil over medium-high heat. Add onion; cook 2 minutes, stirring occasionally. Add grapes and rosemary; cook 1 minute more or just until grapes are heated through. Remove from skillet; cover and keep warm. Wipe out skillet.

  • On a lightly floured surface, roll each dough portion into a 6-inch circle or oval (dough will be thin). Brush both sides with remaining 4 tsp. oil.

  • In skillet cook two of the dough rounds over medium-high heat 4 minutes, turning once. (If dough bubbles, pierce bubbles with a toothpick or a sharp knife.) Sprinkle with half of the cheese; cook just until cheese is melted. Remove from skillet. Repeat with remaining dough rounds and cheese.

  • Top flatbreads with prosciutto and grape mixture. Sprinkle with sage and pepper.

Nutrition Facts

315 calories; fat 12g; cholesterol 16mg; saturated fat 3g; carbohydrates 38g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 12g; protein 15g; vitamin a 174.2IU; vitamin c 4.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 7.7mcg; vitamin b12 0.2mcg; sodium 736mg; potassium 157mg; calcium 123mg; iron 0.7mg.