Prosciutto Balsamic Flatbread Pizza

Proscuitto Arugula Balsamic Flatbread

We don’t eat dairy in our house very often. But when we do, its on a pizza 🙂 When we first did a round of Whole 30, pizza was obviously out of our dinner rotation. Which is sad because I was just starting to be on a first name basis with everyone at our local pizza place.

I’m kidding!…Kind of.

Anyway, once our Whole 30 was over, I wanted to bring pizza back into the equation because, let’s be honest, it’s our weakness. That’s why I was so excited to find a pizza dough made by Simple Mills! I have loved their crackers and have made their pumpkin bread for a little treat last fall but the pizza dough, that was a game changer. Side note, Simple Mills is not a Whole 30 product, but is a product I have come to love because of their great ingredients and the convenience they add to meal and snack time.

This is not an ad, I am not being paid to say any of this, I just LOVE this pizza crust! Now, when I make a pizza, I don’t completely follow the directions on the box so I’ll give you my instructions, which makes a large sheet pan pizza/flatbread. The directions on their box will make 2 smaller pizzas.

Prosciutto Balsamic Flatbread Pizza
1 box Simple Mills Pizza Dough Mix
2 Tbsp apple cider vinegar
5 Tbsp olive oil, divided
6 Tbsp water
cooking spray
1 clove garlic, minced
1/2 tsp dried oregano
4 oz fresh mozzarella, sliced
8 oz buratta
6 oz prosciutto, sliced
1 cup mixed greens (I used arugula/spinach)
salt & pepper to taste
1/2 cup balsamic vinegar

1. Preheat oven to 350ºF. In a mixing bowl, combine apple cider vinegar, water and 3 Tbsp olive oil. Add contents of pizza dough and mix until well combined.
2. Spray a large baking sheet with cooking spray. Place pizza dough on baking sheet and begin to slowly flatten it to the full size of baking sheet. Pizza dough will be sticky so I spray my hands with some cooking spray to help the process. Once dough is “rolled” out, it should be fairly thin, think flatbread crust, not pizza dough.
3. Bake flatbread for 5 minutes. While flatbread bakes, in a small bowl, combine 2 Tbsp olive oil, garlic and oregano. When the 5 minutes are up, remove flatbread from the oven and brush on the garlic mixture leaving a 1″ border around the edges. Top flatbread with mozzarella and buratta and return to the oven for 6 minutes, or until cheese is melted.
4. Remove flatbread from the oven, top with prosciutto. Place back in the oven for another 7 minutes, or until prosciutto begins to look crispy and golden brown. While the flatbread is finishing up, bring 1/2 cup balsamic vinegar to a boil in a small saucepan. Stir continuously for about 5 minutes and remove from heat. Let vinegar sit for a few minutes as it will thicken as it cools. In a small bowl, toss the  greens with some olive oil, salt & pepper to taste.
5. Once prosciutto is crisp, remove flatbread from the oven. Top with greens and drizzle with balsamic glaze.


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