Crispy Prosciutto Romesco Flatbreads

with Tomato, Mozzarella & Parsley

Allergens: Sesame, Wheat, Milk, Soy, May contain traces of allergens

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Romesco Sauce

    6 tablespoon

  • Flatbreads

    2 units

  • Cream Cheese

    4 tablespoon

  • Mozzarella Cheese

    ½ cup

  • Tomato

    1 unit

  • Prosciutto

    2 ounce

  • Parsley

    ¼ ounce

  • Olive Oil

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

  • Thinly slice tomato into rounds. Roughly chop parsley.

2

  • Place cream cheese in a small microwave-safe bowl and microwave until softened, 30-60 seconds.

  • Add romesco and stir until thoroughly combined.

3

  • Place flatbreads, dimpled sides down, on a baking sheet. (TIP: Line the sheet with foil first for easy cleanup!) Brush with a drizzle of olive oil. (For 4 servings, divide flatbreads between two sheets; toast on top and middle racks, swapping rack positions halfway through.) 

  • Toast on top rack until golden brown and crisp, 3-5 minutes.

  • Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads dimpled sides up; evenly spread with creamy romesco, then shingle tomato on top. Sprinkle with mozzarella; evenly top with prosciutto.
4
  • Return sheet to top rack; bake flatbreads until cheese melts, prosciutto is crispy, and edges are golden brown, 5-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) TIP: Watch carefully so flatbreads don’t burn.

  • Slice flatbreads into pieces. Sprinkle with parsley. Divide between plates and serve.