Prosciutto, Zucchini & Tomato Flatbreads
with Lemon Ricotta, Fresh Herbs, Honey & Chili Flakes
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
If this recipe could talk, it would say “I’m so fancy!” Seriously: You’ve got lemony ricotta cheese that’s fluffy as a cloud, plus bites of tomato and zucchini bursting with juicy goodness—all piled onto warm and toasty flatbreads. Oh, and we have to talk about the bling (aka garnish) on top: parsley, chives, chili flakes, and honey add savory-sweet contrast that makes each bite light up. You’ve just hit dinnertime gold.
Ingredients
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
1 unit
Zucchini
1 unit
Green Herb Blend
1 unit
Lemon
4 ounce
Ricotta Cheese
(Contains: Milk)
1 clove
Garlic
4 ounce
Grape Tomatoes
2 teaspoon
Honey
2 ounce
Prosciutto
1 teaspoon
Chili Flakes
Nutrition Values
Utensils
Cooking Steps
• Place a lightly oiled baking sheet on top rack (for 4 servings, use 2 lightly oiled baking sheets on top and middle racks) and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve tomatoes. Peel and mince or grate garlic. Zest and quarter lemon.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Turn off heat.
Wipe out pan for use in step 5.
• While zucchini cooks, in a small bowl, combine tomatoes, garlic, and a drizzle of olive oil. Season with salt and pepper.
• In a second small bowl, combine ricotta, half the lemon zest, ½ tsp olive oil (1 tsp for 4 servings), and lemon juice to taste. Season with salt and pepper.
• Carefully place flatbreads on prepared sheet (divide between both prepared sheets for 4 servings). Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomatoes, cut sides up. • Bake on top rack (top and middle racks for 4) until flatbreads are golden brown, 10-12 minutes.
While flatbreads bake, heat a drizzle of oil in pan used for zucchini over medium-high heat. Add prosciutto in a single layer; sear until browned and crispy, 2-3 minutes per side. (For 4 servings, cook in batches if necessary.) (TIP: Press down on prosciutto with a spatula for even crisping. If prosciutto starts to brown too quickly, reduce heat to medium.) Turn off heat; transfer to a paper-towel-lined plate.
• Meanwhile, pick parsley leaves from stems; roughly chop leaves. Mince chives. • Once flatbreads are done, garnish with parsley, chives, remaining lemon zest, and chili flakes to taste. Drizzle with honey, then slice into pieces. • Divide between plates and serve with any remaining lemon wedges on the side.
Crumble prosciutto over flatbreads.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique flavor combo, praising the sweet-and-savory balance of honey and prosciutto 🍯. Some found the lemon overpowering; adjust to taste.
- Ease of prep: Quick and simple to make, with clear instructions. Consider toasting flatbreads first to avoid smoky pans.
- Suggestions: Try adding mozzarella, Parmesan, or pesto to boost flavor. Some enjoyed extra toppings like mushrooms, pineapple, or red onion.
- Leftovers: A few mentioned it tasted better cold the next day, making it a great make-ahead option.
- Texture: For crispier results, some suggest cooking the flatbread separately before adding toppings.
Reviews from our home cooks
Easy to make, great instructions and tips. Just the right amount of lemon flavor. With the twist of honey and the prosciutto, this makes a perfect balance of sweet and savory, the flatbread was crisp and flavorful. Great recipe that we will certainly add to our box again!
This was excellent - the combination of flavors was delicious. One thing I've had an issue is the preheating of the greased sheet pan - it results in lots of smoking - I found that toasting one side of the flatbread and then finishing as per the baking instructions resulted in a crispy crust without a burnt pan.
This flatbread dinner was delicious it filled us up and we are going to have this again and again. Very healthy very feeling very good all the tastes and spices were delicious
I doubled the garlic and lemon zest. This was great. Loved it. Would like to see more items like this!
So incredibly delicious! I added onion, mozzarella, and Parmesan and finished it under the broiler. It was amazing.
This is in my top 5. A lot of layering of texture and flavor. I was plesently surprised.
Have made this with and without prusciutto. Good either way, but the prusciutto definitely adds lots of flavor.
Seemingly unusual combination of ingredients with amazing results. Will make again
These were awesome! They were like something we would get from a trendy, hipster restaurant in downtown Phoenix, but much more affordable!
Normally I love lemon zest but the combo with the ricotta left it tasting too sharp. The honey which I thought would cut through better, created an aftertaste that left you underwhelmed. We were all a bit disappointed with this one.
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