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Grilled Spicy Garlic Flatbread with Prosciutto and Mozzarella
Recipes
Grilled Spicy Garlic Flatbread with Prosciutto and Mozzarella
4 servings
1 hour, 35 minutes total (Active 25 minutes)

Ingredients

  • 1 lb Bakery fresh pizza dough
  • 2 tablespoons chopped Calabrian peppers (or cherry pepper spread)
  • 2 tablespoons balsamic glaze
  • 2 tablespoons garlic stir-in paste
  • ½ teaspoon dried oregano
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon garlic powder
  • ¼ cup all-purpose flour, for dusting
  • 8 oz fresh mozzarella cheese
  • 4 cups fresh baby spinach (or arugula)
  • ½ cup mild banana pepper rings
  • 4 oz Deli thin-sliced prosciutto

Steps

    1. Remove dough from refrigerator and let stand 1 hour (do not remove from bag until stand time is complete). Place in small bowl: peppers, glaze, garlic paste, oregano, and 2 tablespoons oil; whisk to blend. Combine garlic powder and 2 tablespoons oil in separate small bowl.
    2. Preheat grill on medium-high. Flour hands and work surface lightly; turn dough out onto work surface and roll/stretch to ¼-inch thick. Cut into 4 equal portions and brush both sides evenly with garlic-oil mixture. Place dough directly on grill and cook 2 minutes on each side or until lightly charred and cooked through; remove and let stand to cool.
    3. Cut mozzarella into ½-inch-thick slices. Spread balsamic mixture evenly on top of each flatbread; top with cheese. Place flatbreads over indirect heat, cover, and cook 4–6 minutes until cheese melts. Combine spinach, banana peppers, and remaining 2 tablespoons olive oil. Tear prosciutto slices in half. Top flatbreads with arugula mixture and prosciutto. Serve.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 740, Total Fat 40g, Sat Fat 14g, Trans Fat 0g, Chol 55mg, Sodium 1820mg, Total Carb 65g, Fiber 2g, Total Sugar 5g, (Incl. 5g Added Sugars), Protein 28g, Vitamin D 0%, Calc 20%, Iron 30%, Potassium 6%