Heirloom Tomato Flatbread
with Prosciutto and Pesto
It’s hard to go wrong with fresh mozzarella, vibrant tomatoes, and crispy prosciutto. We let these ingredients take center stage in our simple flatbread recipe. If you’re making it in advance, let the dough come to room temperature ahead of time - it’ll be so much easier to roll out!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Pizza Dough
(Contains Wheat)
4 ounce
Prosciutto
4 ounce
Fresh Mozzarella
(Contains Milk)
4 ounce
Heirloom Grape Tomatoes
4 ounce
Pesto
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Prep: Preheat the oven to 450 degrees. HINT: If you're making this recipe in advance, take the pizza dough out of the fridge so it can come to room temperature.
Using your hands, stretch out the dough into a rough 1/4-inch thick rectangle. Place onto a lightly oiled baking sheet, and prick all over with a fork. Place in the oven for 8-10 minutes, until beginning to brown on the edges. HINT: If you have a rolling pin or wine bottle, you can use it to roll out the dough on a lightly floured surface.
Wash and dry all produce. Meanwhile, thinly slice the prosciutto. Halve the tomatoes. Thinly slice the mozzarella.
When the dough is lightly golden brown, spread it with about 3 Tablespoons pesto. Top with the mozzarella, tomatoes and prosciutto. Return to the oven for 5-6 minutes, until the cheese melts and the prosciutto crisps.
Finish and serve: Remove the flatbread from the oven, and drizzle lightly with olive oil. Let rest for a moment before cutting into squares. Enjoy!
