Prosciutto and Balsamic Greens Flatbread
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Prosciutto and Balsamic Greens Flatbread – The answer to those times you should be eating a salad but feel like pizza!! Part kale salad, part pizza, perfect for FAST weeknight dinners or EASY entertaining!!
Do you ever feel like you should have a salad but in reality feel like pizza? This flatbread is the answer.
Salad Or Pizza
It’s part kale salad thanks to the wilted kale that’s been sautéed with zucchini, red onions, garlic, and drizzled with balsamic vinegar for a snappy punch of flavor.
And it’s part pizza with plenty of gooey fontina cheese. If you’ve never tried fontina, it’s silky smooth, melts like a dream, and I like to think of it as mozzarella’s fancier cousin. If you can’t find fontina, gouda or mozzarella are okay substitutes.
The flatbread is topped with thinly sliced prosciutto which I think elevates this recipe from the pizza category and into the flatbread category.
Difference Between Pizza And Flatbread
Flatbread to me is something a little fancier than pizza and something you’d see on the menu of a hip restaurant.
It’s not necessarily covered with melted cheese like you’d find on pizza. And the crusts on either pizza or flatbread can vary wildly. But that’s just my personal opinion of course.
Do I Need To Make Pizza Dough
Don’t worry about making pizza dough. If you want to make scratch dough, I have an easy recipe for pizza dough but if you’re not in the mood, buy fresh store bought pizza dough.
And the dough does not need to be rolled out perfectly. Embrace some imperfect edges and a rustic vibe. Makes like so much easier.
I got everything I needed to make this recipe from Trader Joe’s – fresh dough, red onion, kale in a bag, balsamic, fontina, prosciutto – one stop shopping and done. Not sponsored by them, just mentioning it for convenience.
The crust is a bit crispy around the edges but softer in the middle. It’s seasoned with dried rosemary which adds an incredible amount of flavor and shouldn’t be skipped.
The veggies add texture and help me feel like I’m eating something a little bit healthier than your average pizza.
The fontina is a cheese lovers dream and the prosciutto adds a salty, savory dimension that feels so much more luxurious than pepperoni or sausage.
- flour for rolling out dough
- 1 pound pizza dough, at room temperature (store bought or homemade
- about 4 tablespoons olive oil, divided
- 1 to 1 1/2 teaspoons dried rosemary
- half of 1 large red onion, sliced vertically into thin strips
- half of 1 large zucchini, cubed into small pieces
- about 3 cups kale, torn into bite-sized pieces with thick ribs removed
- 2 to 4 cloves garlic, finely minced or pressed
- 2 to 3 tablespoons balsamic vinegar
- salt and freshly ground black pepper, to taste
- about 8 ounces fontina cheese, grated (gouda or mozzarella may be substituted)
- about 6 thin slices prosciutto
- Preheat oven to 450F and on a floured surface, roll out the dough into a 12x10-inch rectangle or similar.
- Transfer dough to a lightly oiled baking sheet and evenly drizzle about 1 to 2 tablespoons olive oil over the top of the dough. Lightly rub the oil in with your fingers to coat the dough evenly.
- Evenly sprinkle with the rosemary and bake for about 12 minutes or until lightly golden.
- While the dough bakes, to a large skillet add about 2 tablespoons olive oil, onion, zucchini, and sauté over medium-high heat until vegetables have softened, about 5 minutes; stir intermittently.
- Add the garlic and cook until fragrant, about 1 minute; stir frequently.
- Add the greens and cover the skillet to encourage the greens to wilt, about 2 to 3 minutes.
- Evenly drizzle with balsamic vinegar, evenly season with salt and pepper, and stir to combine.
- After crust is done baking, add the greens mixture to the flatbread, evenly top with cheese, and bake for about 5 minutes, or until cheese has melted.
- Evenly add the prosciutto and serve immediately. Flatbread is best fresh but will keep airtight in the fridge for up to 2 days.
Adapted from BHG
Amount Per Serving: Calories: 765Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 65mgSodium: 1563mgCarbohydrates: 79gFiber: 5gSugar: 6gProtein: 28g
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