Prosciutto Flatbread Pizza
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 242
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 31
- Sodium
- 555
- Total: 1 hr
- Active: 30 min
Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil, plus more for drizzling
1 large onion, thinly sliced
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:
1 tablespoon olive oil, plus more 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
Directions
- Heat the butter and oil in a medium skillet over medium heat. Add the onion, salt and pepper and cook, stirring occasionally, until the onions are very soft and golden, 10 to 15 minutes. Add the balsamic vinegar and scrape any browned bits from the bottom of the skillet, then cook 1 minute more. Set aside to cool slightly.
- Preheat the oven to 400 degrees F.
- Place the flatbreads on a rimmed baking sheet. Bake until getting crispy, 5 to 8 minutes, then remove from the oven.
- Spread the Tomato Sauce on top, then top evenly with the mozzarella and caramelized onions. Place in the oven and bake until the cheese has melted and the flatbread has heated through and become golden on the bottom, 8 to 10 minutes, switching to broil for the last 2 minutes. Remove from the oven and transfer to a large cutting board. Top with the prosciutto, micro arugula, a drizzle of olive oil and sprinkle of red pepper flakes. Cut each flatbread into 8 pieces and serve immediately.
Tomato Sauce:
- Heat the olive oil in a medium saucepan over medium heat. Add the garlic, oregano and red pepper flakes, then cook until the garlic is tender and the spices have lightly toasted, about 1 minute. Add the tomatoes and give it a good stir. Bring to a simmer, then reduce the heat to low. Simmer until heated through and reduced slightly, 2 to 3 minutes. Drizzle with olive oil. Season to taste with salt.
Cook’s Note
Use 1 cup of the Tomato Sauce for the flatbread recipe, and refrigerate the remaining in an airtight container for up to 3 days and save for another use.