This Prosciutto and Balsamic Greens Flatbread combines the best of savory flavors with a crispy, herb-infused crust. It’s a quick and easy flatbread pizza topped with sautéed zucchini, kale, and red onion, balanced by the richness of fontina cheese and the elegance of prosciutto. Drizzled with balsamic vinegar for a tangy punch, this flatbread makes for the perfect weeknight dinner or an impressive appetizer for guests.

Full Recipe:

Ingredients

• For the Flatbread:

  • 1 pound pizza dough (store-bought or homemade, at room temperature)

  • 4 tablespoons olive oil, divided

  • 1 to 1 ½ teaspoons dried rosemary

  • ½ red onion, sliced thin

  • ½ zucchini, cubed into small pieces

  • 3 cups kale, torn into bite-sized pieces (ribs removed)

  • 2 to 4 cloves garlic, minced

  • 2 to 3 tablespoons balsamic vinegar

  • Salt and freshly ground black pepper, to taste

  • 8 ounces fontina cheese, grated (gouda or mozzarella can be substituted)

  • 6 thin slices prosciutto

Directions

1. Preheat Oven: Preheat your oven to 450°F. Roll out the dough on a floured surface into a 12×10-inch rectangle and transfer to a lightly oiled baking sheet.

2. Prepare the Dough: Drizzle about 1 to 2 tablespoons of olive oil over the dough, rub evenly with your fingers, and sprinkle with rosemary. Bake for 12 minutes until lightly golden.

3. Sauté the Vegetables: While the dough bakes, heat 2 tablespoons of olive oil in a large skillet. Add the onion and zucchini, cooking over medium-high heat until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Stir in the kale, cover the skillet, and cook for another 2-3 minutes until the kale wilts. Drizzle with balsamic vinegar and season with salt and pepper.

4. Assemble the Flatbread: Once the dough is baked, top with the sautéed vegetable mixture and sprinkle with fontina cheese. Return to the oven for another 5 minutes or until the cheese melts.

5. Finish and Serve: Lay the prosciutto slices on top of the baked flatbread, slice, and serve immediately.

Nutrients

• Calories: 765 kcal

• Carbohydrates: 79g

• Protein: 28g

• Fat: 37g

  • Saturated Fat: 13g

  • Polyunsaturated Fat: 21g

• Cholesterol: 65mg

• Sodium: 1563mg

• Fiber: 5g

• Sugar: 6g

This easy and flavorful flatbread brings a delicious combination of savory ingredients together with a crispy crust for a quick, satisfying meal!

Why Prosciutto and Balsamic Greens Flatbread is a Great Option

What makes this flatbread a great option is its balance of flavors. The savory depth of prosciutto, the earthy richness of kale, and the sweetness of balsamic vinegar create a harmonious dish that is both fresh and satisfying. The fontina cheese adds creaminess and melt-in-your-mouth goodness, while the crispy flatbread crust ties it all together.

It’s also a quick and easy dish to prepare. Using store-bought or homemade pizza dough as a base, the flatbread comes together in about 30 minutes, making it perfect for busy weeknights. If you want to make it a little more indulgent, you can top it with a drizzle of extra olive oil or even a sprinkle of Parmesan cheese before serving.

Whether you are looking for a delicious dinner, a light appetizer, or something to serve with a salad, this flatbread is a versatile and crowd-pleasing dish that everyone will enjoy.

How to Make Prosciutto and Balsamic Greens Flatbread

Making this flatbread is simple and straightforward, with just a few steps to bring it all together. Let’s walk through how to prepare this flavorful dish.

Prepare the Dough

Preheat your oven to 450°F (230°C) to get it nice and hot. On a floured surface, roll out the pizza dough into a 12×10-inch rectangle, or whatever shape you prefer. Once rolled out, transfer the dough to a lightly oiled baking sheet.

Drizzle about 1 to 2 tablespoons of olive oil over the dough. Rub the olive oil evenly over the surface with your fingers and sprinkle with dried rosemary to infuse the dough with herby fragrance. This step ensures the dough gets crispy while baking and adds extra flavor. Place the dough in the oven and bake for about 12 minutes, or until the crust is lightly golden.

Sauté the Vegetables

While the dough bakes, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced red onion and cubed zucchini, cooking for about 5 minutes until they soften. Then, add the garlic and cook for another minute until fragrant. Next, stir in the kale, cover the skillet, and cook for another 2-3 minutes, or until the kale wilts.

Drizzle the cooked vegetables with balsamic vinegar and season with salt and pepper to taste. The balsamic vinegar will help create a tangy glaze that complements the vegetables perfectly. The sweet and savory flavors from the vinegar balance out the richness of the other ingredients.

Assemble the Flatbread

Once the dough is baked and lightly golden, remove it from the oven and begin assembling your flatbread. Start by evenly spreading the sautéed vegetable mixture over the crust. Make sure the vegetables are spread out evenly so that every bite has a good combination of flavors. Then, sprinkle the grated fontina cheese over the top. The fontina will melt beautifully and create a rich, cheesy layer on top of the vegetables.

Return the flatbread to the oven and bake for another 5 minutes or until the cheese has melted and is bubbly. Keep an eye on it to ensure the crust doesn’t burn while the cheese is melting.

Finish and Serve

Once the flatbread is baked and the cheese has melted, remove it from the oven. Lay the prosciutto slices over the top of the flatbread. The prosciutto adds a salty, savory punch and contrasts beautifully with the sweetness of the balsamic vinegar and the richness of the cheese.

Slice the flatbread into pieces and serve immediately while it’s warm. The combination of textures—from the crispy crust to the soft, cheesy topping and the tender vegetables—will make every bite irresistible.

Nutritional Information for Prosciutto and Balsamic Greens Flatbread

Each serving of this flatbread (approximately one slice) provides about 765 calories. The flatbread offers 79 grams of carbohydrates, which are primarily derived from the dough, making it a satisfying meal. It also contains 28 grams of protein, mainly from the prosciutto and fontina cheese, which adds a nice balance of nutrients to the dish.

The fat content is 37 grams per serving, with 13 grams of saturated fat, which comes from the cheese and prosciutto. While this makes the flatbread a rich option, it’s still a hearty and flavorful meal that’s perfect for an occasional indulgence.

The sodium content is 1563 milligrams, primarily from the prosciutto and cheese. If you’re concerned about sodium intake, you can reduce the amount of prosciutto or choose a lower-sodium fontina cheese.

This dish also provides 5 grams of fiber, mostly from the kale and zucchini, and 6 grams of sugar, which comes naturally from the vegetables and balsamic vinegar.

Serving Suggestions for Prosciutto and Balsamic Greens Flatbread

This flatbread is perfect on its own as a main dish, but you can also serve it with a fresh salad for added crunch and nutrition. A simple arugula salad with lemon and olive oil would pair beautifully with the savory flavors of the flatbread.

For a heartier meal, serve the flatbread with a soup, such as a roasted tomato or butternut squash soup, to complement the crispy, cheesy flatbread. The contrast between the warm, hearty soup and the crunchy flatbread will create a satisfying and balanced meal.

Customization and Variations

This flatbread recipe is highly customizable, and you can adjust the toppings and seasonings to suit your preferences. For example, you can swap out the prosciutto for crispy bacon or thinly sliced chicken for a different protein. If you prefer a different cheese, gouda or mozzarella are great alternatives to fontina.

You can also experiment with different vegetables. Spinach, roasted red peppers, or mushrooms could be great additions or substitutes for the kale and zucchini. For a spicier version, you could add red pepper flakes to the vegetable mixture or drizzle hot sauce over the finished flatbread.

If you want a vegetarian version of the flatbread, simply omit the prosciutto, or replace it with roasted chickpeas for a bit of extra protein.

Conclusion

Prosciutto and Balsamic Greens Flatbread is a delicious and sophisticated dish that combines savory ingredients with a crispy, herb-infused crust. With the richness of fontina cheese, the saltiness of prosciutto, and the tangy sweetness of balsamic vinegar, it’s a flavor-packed meal that’s easy to make and perfect for any occasion. Whether served as a weeknight dinner or as an appetizer at a dinner party, this flatbread is sure to impress.