Italian Flatbread Appetizer

Name: Italian Flatbread Appetizer
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 flatbread; 3 Tablespoons dried tomatoes; 3 Tablespoons prepared pesto; 2 ounces fresh mozzarella; 2 slices of Prosciutto; 3 large; 1-2 Tablespoons olive oil; sea salt

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Calories
326 kcal
Course
Main Course, Appetizer
Cuisine
Italian

Italian Flatbread Appetizer

Holly Espinosa

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With tasty toppings like prosciutto, pesto, dried tomatoes and thyme, this Italian Flatbread Pizza Appetizer (or Entrée) is quick, easy and versatile.

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Ingredients

Servings

1 flatbread mine was 6 x 12 inches-- adjust topping amounts for larger flatbread
3 Tablespoons dried tomatoes in oil, drained & rinsed--or homemade, rehydrated
3 Tablespoons prepared pesto
2 ounces fresh mozzarella 1/4 of an 8-ounce ball
2 slices of Prosciutto
3 large multi-branch sprigs of thyme
1-2 Tablespoons olive oil
sea salt

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Instructions

Dot flatbread with dried tomatoes and small clumps of pesto.
Pull irregular pieces of fresh mozzarella and add to the flatbread. Tear thin strips of prosciutto and place in any open spaces.
Strip leaves and small tender young stems of thyme and sprinkle over everything. Drizzle with olive oil and add a sprinkle of salt.
Place flatbread on hot pizza stone/pan or directly on rack in preheated 400 F oven. Bake for 8-10 minutes until mozzarella is melted and prosciutto is just starting to crisp

Notes

I first tried this with an intense whole grain flatbread. The flavors definitely didn't work together, so I recommend a white or sourdough flatbread base.