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Crispy Spring Prosciutto & Pesto Flatbread

A crispy golden flatbread topped with basil pesto, melted mozzarella, savory prosciutto, and fresh spring greens for an easy gourmet-style meal.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Italian-Inspired, Spring
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 flatbreads or naan
  • 1 cup basil pesto
  • 1.5 cups shredded mozzarella cheese
Toppings
  • 6-8 slices prosciutto
  • 0.5 cup arugula
  • 0.25 cup shaved parmesan cheese
  • 1 tbsp olive oil
  • 1 clove garlic minced
Finish
  • 1 tsp lemon zest
  • black pepper to taste
  • balsamic glaze optional drizzle

Equipment

  • Baking sheet or pizza stone
  • Mixing bowls
  • Pastry brush
  • Oven

Method
 

  1. Preheat oven to 425°F (220°C) and heat a baking sheet or pizza stone inside.
  2. Place flatbreads on parchment paper and brush lightly with olive oil and garlic.
  3. Spread basil pesto evenly across each flatbread.
  4. Top with mozzarella cheese and prosciutto slices.
  5. Bake for 10–12 minutes until cheese is melted and crust is crispy.
  6. Remove from oven and immediately top with arugula.
  7. Finish with parmesan, lemon zest, black pepper, and balsamic glaze.

Notes

Best served fresh and hot. Add arugula after baking for maximum freshness.