Pesto, fig, and prosciutto flatbread
Pesto, fig, and prosciutto flatbread
Ingredients
- 4 pre-made flatbreads, or naan
- 1/4 cup basil pesto
- 1 cup part-skim mozzarella cheese, shredded
- 3 ounces goat cheese, crumbled
- 8 fresh figs, stemmed and thinly sliced
- 3 ounces prosciutto, thinly sliced
- 2 tablespoons balsamic glaze
- 1/4 cup fresh basil leaves, roughly chopped, for garnish
- 1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 400°F. If using a pizza stone, place it in the oven while preheating. If using baking sheets, line them with parchment paper.
⏱️ 10 min•🌡️ 400°F - 2
Lightly brush the edges of each of the 4 pre-made flatbreads with 1 tablespoon of olive oil. This helps the crust crisp up nicely.
⏱️ 2 min - 3
Evenly spread 1/4 cup of basil pesto over the surface of each flatbread, leaving a small border for the crust.
⏱️ 2 min - 4
Sprinkle 1 cup of shredded part-skim mozzarella cheese over the pesto on all four flatbreads, followed by 3 ounces of crumbled goat cheese, distributing evenly.
⏱️ 2 min - 5
Arrange the 8 thinly sliced fresh figs over the cheese mixture on each flatbread.
⏱️ 2 min - 6
Carefully transfer the assembled flatbreads to the preheated oven or pizza stone. Bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
⏱️ 12 min•🌡️ 400°F - 7
Remove the flatbreads from the oven. Immediately drape the 3 ounces of thinly sliced prosciutto over the hot flatbreads. The residual heat will slightly warm the prosciutto.
⏱️ 1 min - 8
Drizzle each flatbread with 2 tablespoons of balsamic glaze and sprinkle with 1/4 cup of roughly chopped fresh basil leaves.
⏱️ 1 min - 9
Slice each flatbread into desired portions and serve hot. This recipe yields 4 servings.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto, fig, and prosciutto flatbread
Ingredients
- 4 pre-made flatbreads, or naan
- 1/4 cup basil pesto
- 1 cup part-skim mozzarella cheese, shredded
- 3 ounces goat cheese, crumbled
- 8 fresh figs, stemmed and thinly sliced
- 3 ounces prosciutto, thinly sliced
- 2 tablespoons balsamic glaze
- 1/4 cup fresh basil leaves, roughly chopped, for garnish
- 1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 400°F. If using a pizza stone, place it in the oven while preheating. If using baking sheets, line them with parchment paper.
⏱️ 10 min•🌡️ 400°F - 2
Lightly brush the edges of each of the 4 pre-made flatbreads with 1 tablespoon of olive oil. This helps the crust crisp up nicely.
⏱️ 2 min - 3
Evenly spread 1/4 cup of basil pesto over the surface of each flatbread, leaving a small border for the crust.
⏱️ 2 min - 4
Sprinkle 1 cup of shredded part-skim mozzarella cheese over the pesto on all four flatbreads, followed by 3 ounces of crumbled goat cheese, distributing evenly.
⏱️ 2 min - 5
Arrange the 8 thinly sliced fresh figs over the cheese mixture on each flatbread.
⏱️ 2 min - 6
Carefully transfer the assembled flatbreads to the preheated oven or pizza stone. Bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
⏱️ 12 min•🌡️ 400°F - 7
Remove the flatbreads from the oven. Immediately drape the 3 ounces of thinly sliced prosciutto over the hot flatbreads. The residual heat will slightly warm the prosciutto.
⏱️ 1 min - 8
Drizzle each flatbread with 2 tablespoons of balsamic glaze and sprinkle with 1/4 cup of roughly chopped fresh basil leaves.
⏱️ 1 min - 9
Slice each flatbread into desired portions and serve hot. This recipe yields 4 servings.
⏱️ 1 min