Its officially the week before Thanksgiving and we are all focused on what we are making for the day, however what are you making tonight? Try this Sun Dried-Tomato-Veggie Prosciutto Flatbread. It’s super easy, fast and will let you save your time for that big meal planning!
If you are anything like me you love veggies but can’t stand life without that protein. This flatbread combines them both without going to the freezer and taking out that processed pizza. Feel free to make the flatbread completely veggie or add the prosciutto as the recipe suggests. Either way this is a sure easy recipe to impress that significant other or make for that girlfriend coming over for girls night.
Before you get started doing anything I always recommend taking the ingredients out and placing them on a counter so they are easily accessible while you are cooking.
First step is to make the sundried tomato and garlic olive oil sauce. Combine the minced garlic and sun dried tomatoes with the olive oil and set aside. If you are really ambitious you can make the olive oil sauce hours ahead of the meal and let set to really get a robust flavor.
Next wash the veggies and pear(s). Super important as you have no idea where in the world they came from or what has been on them.
After the brussel sprouts, onions and mushrooms are sliced, drizzle with the balsamic vinegar and a little bit of olive oil. Now you are ready to caramelize them. While caramelizing and browning the veggies I tend to start the burner on a medium-high temperature to really sear them right away, and then turn it down to slowly finish the caramelization process.
Once the veggies are done caramelizing set aside and sear the pear(s) on each side. I like to use asian pears as they are a bit easier to cut and are a little bit firmer but it’s your preference.
After searing the pears, set aside. Use a pastry/basting brush and spread the sun dried olive oil mixture evenly on the flatbread. It’s important you don’t put too much if you are using an pizza pan with holes.
Sprinkle with basil, oregano…
…and gorgonzola cheese
Next add the prosciutto, folding like an acoridan as you place it on the flatbread. Top with caramelized veggies….
Finally add the fresh parmesan and sprinkle with rosemary.
Cook for 15-20 minutes at 425° until you reach the desired browning on top. Take out of the oven, cool for 5 minutes and cut as desired.
1 flatbread/pizza crust
½ cup Sun Dried Tomatoes
¼ cup olive oil
1-3 cloves garlic
1 tsp oregano
1 tsp rosemary
1 tsp basil
2 Tbsp balsamic vinegar
7-10 fresh brussel sprouts
1 pack prosciutto
¼ cup parmesan
¼ cup gorgonzola
- Preheat oven to 425°
- Mince sun dried tomatoes and garlic and mix with olive oil. Set aside.
- Slice onion, mushrooms and brussel sprouts and place in a skillet with a drizzle of olive oil and the balsamic vinegar. Let the veggies caramelize as desired.
- While veggies are caramelizing, slice the pears thinly.
- Once veggies are done caramelizing as desired place in a bowl and set aside.
- Now take thinly sliced pears and place in skillet you used for the veggies. Sear on both sides and set aside.
- Grab the pre-made flatbread/pizza crust. Evenly spread the sundried tomato olive oil mixture over the crust with a pastry/basting brush.
- Sprinkle the flatbread/crust with the oregano and basil. I use dry but you can use fresh if you want.
- Sprinkle the gorgonzola cheese on the flat bread/crust.
- Evenly spread the the prosciutto. I fold each piece back and forth like an accordion a few times.
- Spread the caramelized veggie mixture and seared pears on top of the prosciutto.
- To finish sprinkle with parmesan and rosemary.
- Place in the preheated oven for 15-20 minutes until desired browning on top.
- Let cool, slice as desired and enjoy!
– Put tin foil or another pan underneath the pizza pan so if the olive oil or cheese drip they don’t dirty your oven
– If you don’t like gorgonzola cheese you can substitute goat cheese or feta cheese.