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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
140 g
Prosciutto
280 g
Whole Wheat Pizza Dough
(Contient: Gluten, Soya)
113 g
Choux de Bruxelles
2 pièce(s)
Tomato
⅓ tasse(s)
Pesto au basilic
(Contient: Soya, Lait)
113 g
Mozzarella, râpée
(Contient: Lait)
2 cs
Farine tout usage
(Contient: Blé)
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
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!
