Prosciutto Flatbread Pizza Recipe

Prosciutto Flatbread Pizza Recipe

Recipe courtesy of Franco Noriega
Level: Easy
Yield: 4 to 6 servings
Total: 1 hr
Active: 30 min

Opt for pre-made flatbreads to create a simple, crowd-pleasing dish perfect for the whole family. The rich prosciutto pairs beautifully with tender caramelized onions, a sweet balsamic glaze, and gooey mozzarella cheese. Finish it off with spicy baby arugula for a burst of bold flavors in every bite.

Nutritional Analysis Per Serving

Serving Size: 1 of 6 servings
Calories: 242
Total Fat: 15 g
Saturated Fat: 6 g
Carbohydrates: 17 g
Dietary Fiber: 4 g
Sugar: 6 g
Protein: 11 g
Cholesterol: 31 mg
Sodium: 555 mg

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil, plus extra for drizzling
• 1 large onion, sliced thinly
• Kosher salt and freshly ground black pepper
• 1 tablespoon aged balsamic vinegar
• 2 pieces store-bought flatbread (from one 14.1-ounce package, such as Stonefire)
• 1 cup Tomato Sauce, recipe follows
• One 6-ounce ball fresh mozzarella, sliced
• 16 thin slices prosciutto (about 1 ounce)
• Micro arugula, for serving
• Crushed red pepper flakes, for finishing

Tomato Sauce

Yield: about 3 cups

• 1 tablespoon olive oil, plus extra for drizzling
• 3 cloves garlic, minced
• 2 sprigs fresh oregano, leaves minced
• 1/2 teaspoon crushed red pepper flakes
• One 28-ounce can crushed peeled tomatoes
• Kosher salt

Instructions

1. Warm the butter and oil in a medium skillet over medium heat. Toss in the onion along with salt and pepper, then stir occasionally until the onions turn soft and golden brown, about 10 to 15 minutes. Stir in the balsamic vinegar to lift any browned bits from the pan's bottom, and cook for an additional minute. Let it cool a bit.
2. Set the oven to preheat at 400 degrees F.
3. Arrange the flatbreads on a rimmed baking sheet. Bake them until they start to crisp up, around 5 to 8 minutes, then take them out of the oven.
4. Evenly spread the Tomato Sauce over the flatbreads, followed by slices of mozzarella and the caramelized onions. Return to the oven and bake until the cheese melts fully, the flatbread warms through and turns golden underneath, 8 to 10 minutes totalswitch to broil for the final 2 minutes. Pull from the oven and move to a large cutting board. Layer on the prosciutto, micro arugula, a light drizzle of olive oil, and a pinch of red pepper flakes. Slice each flatbread into 8 pieces and serve right away.

Tomato Sauce Instructions

1. Warm the olive oil in a medium saucepan over medium heat. Add the garlic, oregano, and red pepper flakes, cooking until the garlic softens and the spices toast lightly, roughly 1 minute. Stir in the tomatoes thoroughly. Bring to a gentle simmer, then lower the heat. Let it cook until warmed and slightly thickened, 2 to 3 minutes. Finish with a drizzle of olive oil and adjust seasoning with salt as needed.

Reserve 1 cup of this Tomato Sauce for the flatbread, and store the rest in an airtight container in the fridge for up to 3 days for future meals.

Whip up this Prosciutto Flatbread Pizza for busy weeknights or effortless entertainingit's quick, elegant, and bursts with flavor! Imagine the sweet caramelized onions melting into salty prosciutto and stretchy mozzarella, brightened by balsamic tang and peppery arugula. Ready-to-bake flatbreads make it a breeze, while the homemade Tomato Sauce (with plenty of leftovers) adds restaurant-worthy depth. Each balanced bite delivers satisfaction without the heavinessperfect for family dinners or app slices with wine.

Tips for Success:

• Slice onions uniformly for even caramelization.
• Watch closely during broil to avoid burning edges.
• Prep onions aheadthey store well in the fridge.
• Experiment lightly, like adding fresh basil, but the core combo shines.

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