Crispy Prosciutto Flatbreads with Smoky Romesco and Melted Mozzarella

These golden flatbreads are the perfect canvas for a smoky, cream cheese-swirled romesco sauce. Topped with juicy tomato slices, melted mozzarella and prosciutto baked until crispy, every bite is a delightful mix of textures and flavors. A sprinkle of fresh parsley adds a bright, herbal finish.

Ready in just 20 minutes, this Mediterranean-inspired dish is ideal for a quick weeknight dinner or a casual gathering. The combination of creamy, smoky, salty and fresh elements makes it a crowd-pleaser that feels special without the fuss.

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Ingredients

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Thinly slice tomato into rounds. Roughly chop parsley.
2. Place cream cheese in a small microwave-safe bowl and microwave until softened, 30-60 seconds. Add romesco sauce and stir until thoroughly combined.
3. Place flatbreads, dimpled sides down, on a baking sheet (line with foil for easy cleanup). Brush with a drizzle of olive oil. Toast on top rack until golden brown and crisp, 3-5 minutes. For 4 servings, divide flatbreads between two sheets; toast on top and middle racks, swapping halfway. Remove sheet from oven. Carefully flip flatbreads dimpled sides up; evenly spread with creamy romesco, then shingle tomato on top. Sprinkle with mozzarella; evenly top with prosciutto.
4. Return sheet to top rack; bake until cheese melts, prosciutto is crispy and edges are golden brown, 5-6 minutes. For 4 servings, bake on top and middle racks, swapping halfway. Watch carefully to avoid burning. Slice flatbreads into pieces. Sprinkle with parsley. Divide between plates and serve.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, any thin flatbread or naan works well. Adjust toasting time as needed.

Can I make this ahead of time?

These flatbreads are best served fresh. You can prep the toppings in advance, but assemble and bake just before serving.

What can I substitute for prosciutto?

Try cooked bacon or thinly sliced ham for a similar salty crunch.