Recipe: Italian Flatbread with Smoked Mozzarella and Prosciutto

Italian Flatbread Smoked Mozzarella and Prosciutto makes a terrific appetizer or light meal. With football season starting to get in full swing… I make it a point to find easy yet satisfying foods to make. .. after all … I don’t want to be stuck in the kitchen cooking or cleaning up.

This Olive Garden inspired dish is made with Pillsbury pizza dough you get the refrigerator section of the grocery store and just a few ingredients.

TIPS

The best way to make this is using fresh Roma tomatoes… but if you don’t have any on hand.. you can easily substitute canned cut tomatoes (Hunts is the best for this because it has the least amount of juice).

If you do use canned tomatoes, drain off any liquid from the can and place the tomatoes in a small bowl. Follow the directions as given, when instructed to drain the tomatoes, be sure to give it an extra five minutes in a strainer to get rid of as much excess liquid as possible.

I used smoked mozzarella mixed with plain shredded mozzarella… you can use all plain if you prefer.

I diced the smoked mozzarella into small cubes and mixed it with plain mozzarella, it melted fine, you can also shred it.

If you don’t have prosciutto on hand, smoked ham from the deli will make an acceptable substitution.

I hope you enjoy this tasty flatbread!






All you need:

1 can Pillsbury refrigerated thin crust pizza dough
8 Roma tomatoes, diced
3 small garlic cloves, finely diced
3 tablespoons olive oil, divided
¼ cup fresh basil leaves, chopped
1 cup Hellman’s Real Mayonnaise
½ teaspoon garlic powder
3 cups finely shredded mozzarella cheese
1 cup smoked mozzarella, diced or shredded
4 oz. thinly sliced prosciutto, chopped
3 tablespoons sliced black olives
2 tablespoons grated Parmesan cheese

All you have to do:

Preheat the oven to 350 degrees F.

Place the tomatoes, chopped garlic, ½ of the fresh chopped basil and 2 tablespoons oil in a small bowl. Mix well and set aside.

In a small bowl, mix the mayo and garlic powder and set aside.

In a medium bowl, mix the two mozzarellas.

Lightly spray a cooking sheet or large baking pan with olive oil cooking spray.

Unroll the dough and press flat on the cookie sheet to your desired thickness.

Brush 1 tablespoon olive oil on the dough and bake for 10 minutes at 350 degrees.

Allow dough to cool about 10 minutes.

Increase the oven temperature to 450 degrees F.

Drain the tomatoes and set aside.

Spread the garlic mayo over the crust leaving a thin border around the flat bread.

Sprinkle the cheese over the mayo.

Sprinkle the chopped prosciutto and sliced olives over the cheese.

Spread the tomatoes evenly over the cheese.

Sprinkle with the Parmesan cheese.

Bake at 450 degrees F for about 7-10 minutes until cheese has melted and the crust border is golden.

Sprinkle with the remaining chopped fresh basil before serving.