Prosciutto Flatbread
A light yet sophisticated flatbread topped with salty prosciutto, creamy mozzarella, and a refreshing peppery rocket salad finish.
18 min
Cook time
2
Servings
Easy
Difficulty
~1020
Calories
Nutrition (per serving)
1020
Calories · kcal
28
Protein · g
56
Carbs · g
76
Fat · g
Ingredients
- ready-made stone-baked pizza base — 2 units
- mozzarella cheese (full fat) — 125g
- prosciutto di Parma — 4 slices
- fresh rocket — 50g
- extra virgin olive oil — 2 tbsp
- balsamic glaze — 1 tbsp
Method
- 1
Preheat your oven to 220°C (fan 200°C/gas mark 7).
- 2
Place the pizza bases on a large baking tray.
- 3
Tear the mozzarella into small chunks and distribute evenly over the pizza bases.
- 4
Bake for 8-10 minutes until the bases are golden brown and the cheese is bubbling.
- 5
Remove from the oven and immediately drape the prosciutto slices over the hot cheese so they soften slightly.
- 6
Top with a handful of fresh rocket leaves.
- 7
Drizzle with the extra virgin olive oil and the balsamic glaze before slicing and serving immediately.
Allergens to check
Gluten, Dairy
Why this works
The contrast between the crispy base, the molten salty cheese, the silky cured ham, and the fresh, bitter peppery rocket creates a perfect balance of textures and flavours.
Equipment
Baking tray, Pizza cutter or sharp knife, Tongs
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