Roasted Fennel-And-Prosciutto Flatbread Recipe

Name: Roasted Fennel-And-Prosciutto Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bakery pizza dough; 2 fennel bulbs; 2 1/2 tablespoons olive oil, divided; 1 teaspoon finely chopped fresh thyme; 1 teaspoon finely chopped fresh oregano; 2 ounces thinly sliced prosciutto; Vegetable cooking spray; 1 1/2 cups (6 oz.) shredded fontina cheese; 1/4 teaspoon dried crushed red pepper; 1 teaspoon coarse sea salt; 1 tablespoon bottled balsamic glaze

Servings: persons

1 pound bakery pizza dough
2 fennel bulbs
2 1/2 tablespoons olive oil, divided
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh oregano
2 ounces thinly sliced prosciutto
Vegetable cooking spray
1 1/2 cups (6 oz.) shredded fontina cheese
1/4 teaspoon dried crushed red pepper
1 teaspoon coarse sea salt
1 tablespoon bottled balsamic glaze

1
Preheat oven to 425u00b0. Remove pizza dough from refrigerator, and let stand 30 minutes or until ready to use.
2
Meanwhile, trim and discard root end of fennel bulbs. Trim stalks from bulbs, and chop fronds to equal 2 tsp. Thinly slice fennel bulbs lengthwise, and place on an aluminum foil-lined baking sheet. Drizzle with 2 Tbsp. olive oil. Sprinkle with thyme and oregano. Bake at 425u00b0 for 35 minutes or until edges are golden brown.
3
Cook prosciutto in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until browned and crisp. Break prosciutto into large pieces.
4
Turn dough out on a lightly floured surface, and roll into a 17- x 13-inch rectangle (about 1/4 inch thick). Place dough rectangle on a lightly greased (with cooking spray) baking sheet. Brush dough with remaining 1 1/2 tsp. olive oil. Bake at 425u00b0 for 15 to 20 minutes or until golden brown. Remove crust from oven, and increase oven temperature to broil.
5
Top crust with fontina cheese, fennel slices, and prosciutto. Broil 1 minute. Sprinkle with dried crushed red pepper, reserved 2 tsp. chopped fennel fronds, and coarse sea salt. Drizzle with balsamic glaze.
6
We tested with Acetum Blaze Original Balsamic Glaze.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound bakery pizza dough, 2 fennel bulbs, 2 1/2 tablespoons olive oil, divided, 1 teaspoon finely chopped fresh thyme, and more.

Yes, Roasted Fennel-And-Prosciutto Flatbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Fennel-And-Prosciutto Flatbread

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