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Prosciutto and Balsamic Greens Flatbread
4.8 from 15 votes

Prosciutto and Balsamic Greens Flatbread

Topped with prosciutto, red onion, kale, balsamic, and made with store-bought dough! Perfect for FAST dinners or EASY entertaining!!

Prep Time
10 mins
Cook Time
18 mins
Additional Time
2 mins
Total Time
30 mins
Servings: 6
Calories: 765 kcal
Course: Lunch
Cuisine: American

Ingredients

  • all-purpose flour for rolling out dough
  • 1 pound pizza dough at room temperature (store bought or homemade
  • olive oil divided, about 4 tablespoons
  • 1 to 1 ½ teaspoons rosemary dried
  • red onion sliced vertically into thin strips, half of 1 large
  • zucchini cubed into small pieces, half of 1 large
  • kale torn into bite-sized pieces with thick ribs removed, about 3 cups
  • 2 to 4 cloves garlic finely minced or pressed
  • 2 to 3 tablespoons balsamic vinegar
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • fontina cheese grated (gouda or mozzarella may be substituted, about 8 ounces
  • prosciutto about 6 thin slices

Instructions

    Cup of Yum
  1. Preheat oven to 450F and on a floured surface, roll out the dough into a 12x10-inch rectangle or similar.
  2. 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.
  3. Evenly sprinkle with the rosemary and bake for about 12 minutes or until lightly golden.
  4. 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.
  5. Add the garlic and cook until fragrant, about 1 minute; stir frequently.
  6. Add the greens and cover the skillet to encourage the greens to wilt, about 2 to 3 minutes.
  7. Evenly drizzle with balsamic vinegar, evenly season with salt and pepper, and stir to combine.
  8. 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.
  9. 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

Nutrition Information

Serving 1 Calories 765kcal (38%) Carbohydrates 79g (26%) Protein 28g (56%) Fat 37g (57%) Saturated Fat 13g (65%) Polyunsaturated Fat 21g (124%) Cholesterol 65mg (22%) Sodium 1563mg (65%) Fiber 5g (20%) Sugar 6g (12%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 765

% Daily Value*

Serving 1
Calories 765kcal 38%
Carbohydrates 79g 26%
Protein 28g 56%
Fat 37g 57%
Saturated Fat 13g 65%
Polyunsaturated Fat 21g 124%
Cholesterol 65mg 22%
Sodium 1563mg 65%
Fiber 5g 20%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.