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Spring Prosciutto and Asparagus Flatbread

A crispy, rustic flatbread topped with savory basil pesto, creamy mozzarella, fresh asparagus, sweet peas, delicate prosciutto, and a drizzle of hot honey.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Italian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Flatbread Base
  • 1 lb pizza dough room temperature
  • 3 tbsp extra-virgin olive oil
  • 0.25 cup cornmeal for dusting pan
Toppings
  • 0.5 cup basil pesto
  • 8 oz fresh mozzarella cheese torn
  • 0.5 bunch asparagus trimmed and chopped
  • 0.5 cup sweet peas fresh or frozen
  • 4 oz prosciutto thinly sliced
Garnishes
  • 0.25 cup hot honey
  • 1 handful microgreens or arugula
  • 1 pinch flaky sea salt

Equipment

  • Baking sheet or Pizza Stone
  • Parchment paper
  • Pizza Cutter

Method
 

  1. Preheat oven to 500°F (260°C). Line a baking sheet with parchment and dust with cornmeal.
  2. Stretch the room temperature pizza dough into two rustic ovals and place on the baking sheet.
  3. Brush the dough with olive oil, then spread an even layer of basil pesto over the surface.
  4. Top evenly with torn mozzarella, chopped asparagus, and sweet peas.
  5. Bake for 10-14 minutes until the crust is golden and the cheese is bubbling.
  6. Remove from the oven and immediately drape the thin slices of prosciutto over the hot flatbreads.
  7. Garnish with fresh microgreens and generously drizzle with hot honey.
  8. Slice and serve immediately.

Notes

Do not bake the prosciutto, as it can become overly salty and tough. Adding it fresh out of the oven allows it to gently warm without losing its delicate texture.