Heirloom Tomato Flatbread with Prosciutto and Fresh Mozzarella

This flatbread is all about letting high-quality ingredients shine. Creamy fresh mozzarella, sweet heirloom tomatoes and salty crispy prosciutto come together on a perfectly baked crust. A dollop of pesto adds herbaceous depth, while a final toss of arugula and basil brings freshness and a peppery bite.

Best of all, it comes together quickly-especially if you let your pizza dough come to room temperature beforehand. Whether you serve it as an appetizer or a main, this flatbread is sure to impress.

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Ingredients

10 ounce Pizza DoughView ingredient guideLike ingredientDislike ingredient

8 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 bunch BasilView ingredient guideLike ingredientDislike ingredient

3 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. If you have time, let the pizza dough come to room temperature for easier handling.
2. Stretch the dough into a rough 1/4-inch thick rectangle. Place on a lightly oiled baking sheet and prick all over with a fork. Par-bake for about 15 minutes, until edges begin to brown.
3. Meanwhile, thinly slice the prosciutto. Halve the heirloom tomatoes. Thinly slice the mozzarella. Tear the basil leaves.
4. Spread the par-baked flatbread with pesto. Top with sliced mozzarella, tomatoes and prosciutto. Return to oven and bake until cheese bubbles and prosciutto crisps, 6-8 minutes.
5. Toss arugula with 1/2 tablespoon olive oil, salt and pepper. Sprinkle over flatbread along with basil. Cut into squares and serve.

Recipe Tips

FAQ

Can I use a different type of tomato?

Yes, any ripe heirloom or grape tomatoes will work. Cherry tomatoes are a great substitute.

Can I make this flatbread ahead of time?

It’s best served fresh from the oven, but you can par-bake the crust earlier and finish with toppings just before serving.

What if I don't have pesto?

You can substitute with a thin layer of olive oil and garlic or use a store-bought basil pesto.