Topped with prosciutto, red onion, kale, balsamic, and made with store-bought dough! Perfect for FAST dinners or EASY entertaining!!
Prep Time10 minutesmins
Cook Time18 minutesmins
Additional Time2 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: American
Keyword: easy flatbread pizza, flatbread pizza dough, how to make flatbread pizza crispy, making flatbread, prosciutto flatbread, storebought flatbread pizza recipe
Servings: 6
Calories: 765kcal
Author: Averie Sunshine
Ingredients
flour for rolling out dough
1poundpizza doughat room temperature (store bought or homemade
about 4 tablespoons olive oildivided
1 to 1 ½teaspoonsdried rosemary
half of 1 large red onionsliced vertically into thin strips
half of 1 large zucchinicubed into small pieces
about 3 cups kaletorn into bite-sized pieces with thick ribs removed
2 to 4clovesgarlicfinely minced or pressed
2 to 3tablespoonsbalsamic vinegar
salt and freshly ground black pepperto taste
about 8 ounces fontina cheesegrated (gouda or mozzarella may be substituted)
about 6 thin slices prosciutto
Instructions
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.
Notes
Flatbread is best fresh but will keep airtight in the fridge for up to 2 days.Adapted from BHG