Rustic Style Prosciutto Flatbread is nothing more than a variety of flavors brought together to create one awesome recipe. Loading it with marinated Artichokes, Roasted Red Peppers, fresh Mozzarella, Garlic, Feta, Prosciutto and a couple more items just worked so well together. If someone 5-10-15 years ago would have told me I would love this as much as a traditional pizza… I would have thought NO WAY!! Today.. I truly wished someone would have told me about this years ago, I absolutely love this over pizza any day of the week.
I call this a rustic recipe simply because it is unrefined and simple. There is no perfect, right or wrong way to create this as long as everything compliments each other and taste phenomenal. It’s what you have on hand and the soul you instill in it that makes it beautiful. Flatbread’s are becoming the new improved menu item in alot of restaurants around the world providing options catered just to you. From meat laden to vegetarian options, there is no one size fits all. Why pay that upcharge for rustic and simplicity in a restaurant setting when you can create the magic right in the comfort in your own kitchen.
Take a spin on this beautiful Rustic Style Prosciutto Flatbread recipe and make it your own. Here is an opportunity for you to try something out the box full of flavor and simple to make in less time than it is to call in and order that pizza that doesn’t stand up to a good home cooked meal.
Rustic Style Prosciutto Flatbread
Equipment
- Cutting Board
- Small Skillet
Ingredients
Protein
- 1 Package of Prosciutto
Produce
- 1 Package of fresh Arugula and Spinach Can be purchased separately
- 2 tbsp Minced Garlic
Condiments
- 1 Jar of Marinated Artichokes and Roasted Red Peppers Can be purchased separately
Dairy
- 2 Packages of fresh sliced Mozzarella
- 2 tbsp Butter
- 8 oz Crumbled Feta Cheese
Seasonings
- Salt
- Black Pepper
- Red Pepper Flakes (Optional)
Oil
- Olive Oil
Bread
- 2 7 oz Artisan Flatbread or Flatbread of your choice You can also use your own Flatbread recipe for this
Instructions
- Preheat Oven to 425°F
- Remove Flatbread from package and prepare to assemble using the layering technique.
- Spread 1 tablespoon of Butter on each Flatbread.
- Spread 1 tablespoon of Minced Garlic over the Butter on each Flatbread.
- Top Butter with a generous pinch of Salt & Pepper and Red Pepper Flakes (Optional)
- Place sliced fresh Mozzarella throughout the top of Flatbread. It does not have to cover everything as it will melt as it is baked.
- The next layer consists of sporadically placing Marinated Artichokes & Roasted Red Peppers.
- Using your hands, gently break up the fresh Arugula & Spinach and spread over Flatbread.
- Top off last layer with Feta Crumbled Cheese.
- Add another pinch of Salt & Pepper and a drizzle of Olive Oil. In place of Olive Oil, I have also used a little bit of the marinated juice from the jars of Artichokes to give it more flavor.
- Bake in preheated oven for 7-9 minutes directly on center rack until cheese has melted and ingredients are warmed through. If you are looking for a softer crust, place on baking sheet and increase baking time to 9-11 minutes. Cooking time can vary depending on the style and size of Flatbread you choose.Suggestion: The last couple of minutes, I raise the oven temperature to Broil to allow crust to get a nice crunch and cheese begins to brown. Be careful as the broiling process can burn rather quickly.
- While Flatbread is baking, heat small non stick skillet on medium. Give a rough chop or using your fingers, break up the Prosciutto into bite size pieces and sear in skillet until warmed through. Remove and set aside until Flatbread is completed.
- Remove from oven, place Prosciutto over top, add another pinch of Red Pepper Flakes (Optional), slice and serve immediately.
