Crispy Prosciutto Romesco Flatbreads
with Tomato, Mozzarella & Parsley
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
Golden flatbreads are the perfect base for a smoky, cream cheese–swirled romesco sauce topped with juicy tomato, melted mozzarella, and crisped-to-perfection prosciutto in this 20-minute Mediterranean-inspired meal. Complete the dish with a shower of parsley for a fresh finishing touch.
Ingredients
6 tablespoon
Romesco Sauce
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
4 tablespoon
Cream Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Tomato
2 ounce
Prosciutto
¼ ounce
Parsley
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
-
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.
-
Place cream cheese in a small microwave-safe bowl and microwave until softened, 30-60 seconds.
-
Add romesco and stir until thoroughly combined.
-
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.
-
Toast on top rack until golden brown and crisp, 3-5 minutes. (For 4 servings, divide flatbreads between two sheets; toast on top and middle racks, swapping rack positions halfway through.)
- 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.
- 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.
