Let’s face it, we all hit our days when we’re tired and say “let’s just order a pizza”. And I’m sure I’ve spent an uncomfortable amount of money with the likes of Jet’s, Papa John’s and the rest. It’s awfully easy though to keep frozen dough or pre-made crusts at home and make your own without a ton of effort either.
This flatbread pizza was made with a crust we bought at our local farmers market from White Oak Valley Farm. Using fresh summer squash and zucchini mixed with flour, eggs, mozzarella, garlic and herbs, they sell these fantastic pre-baked crusts that are perfect for light summer pizzas. It’s not thick or heavy and won’t stand up to a ton of toppings, but it worked great here. Give this recipe a try with naan bread, traditional crust or something to your liking.
FLATBREAD WITH PROSCIUTTO, CREMINI MUSHROOMS & FONTINA
- 1 12″ Pizza Crust or Flatbread
- 1 Tbs Extra Virgin Olive Oil
- 1 Clove Garlic, Minced
- 4 Thin Slices Prosciutto
- 4 Cremini Mushrooms, Sliced Thinly
- 3/4 Cup Freshly Grated Fontina Cheese
- 6-7 Basil Leaves, Sliced or Torn
- Preheat oven to 375 degrees.
- Place pizza crust on baking stone or cooking sheet.
- Mix olive oil and garlic and brush over entire pizza crust. Our crust is seasoned already, but I would salt and pepper here if mine was not.
- Arrange mushrooms on pizza and then sprinkle cheese over entire pie.
- Tear prosciutto piece in half and drop on pizza in small “piles”. I baked the pizza with it on there, but I think it would actually be better to either put it on after baking or to crisp it in the oven and then sprinkle crumbles on the pizza for baking.
- Bake in oven according to pizza crust directions. Ours was only 15 minutes due to the thin crust.
- Remove from oven and top with basil.
The crust and the technique may be different, but the recipe here is the combination of ingredients and the light topping vs. a heavy and greasy delivery pizza. Let me know if you try this and what other combinations you come up with!