Brussels Sprouts and Prosciutto Flatbread
with Fresh Pesto and Mozzarella
Brussels sprouts and prosciutto are one of our favourite combinations. The same goes for pesto and fresh mozzarella. Why not have it all? These Italian staples work together to create one amazingly unique and delicious flatbread.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
140 g
Prosciutto
280 g
Whole Wheat Pizza Dough
(Contains: Gluten, Soy)
113 g
Brussels Sprouts
2 unit
Tomato
⅓ cup
Basil Pesto
(Contains: Soy, Milk)
113 g
Mozzarella Cheese, shredded
(Contains: Milk)
2 tbsp
All-Purpose Flour
(Contains: Wheat)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 425°F (to bake the flatbread) and take the pizza dough out of the fridge. Start prepping when your oven comes up to temperature!
Roll the dough: Sprinkle some flour on your counter. Using a rolling pin, or a long glass bottle (like a wine bottle!) roll out the dough into a rough ¼-inch thick rectangle. Place it on a parchment-lined baking sheet and prick all over with a fork. Bake in the centre of the oven until the crust is lightly golden, 10-12 min. (If you’re making pizza for 4 people, use 2 baking sheets - one for each pizza dough.)
Prep: Meanwhile, wash and dry all produce. Slice the tomatoes into ¼-inch slices.
Cook the Brussels sprouts: Heat a large pan over medium-high heat. Add a drizzle of oil, then the Brussels sprouts. Cook, stirring occasionally, until just golden and the mixture is dry, 4-5 min.
Assemble the flatbread: Spread the pesto over the par-baked dough. Sprinkle with mozzarella, then layer on the tomato slices and Brussels sprouts mixture. Return to the oven and bake until the cheese melts, 5-7 min.
Finish and serve: Rip as much prosciutto slices as you like into smaller pieces and scatter over the flatbread. Cut the flatbread into squares. Enjoy!
