How many servings does this recipe make?

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

What ingredients do I need for White Bean Flatbreads With Prosciutto And Cheese?

You need 8 ingredients. The key ingredients include: 4 pocketless pitas, 2 tablespoons extra-virgin olive oil, plus more for drizzling, 1 can (15 ounces) cannellini beans, drained and rinsed, 1 teaspoon crushed red pepper, and more.

Is White Bean Flatbreads With Prosciutto And Cheese suitable as general?

Yes, White Bean Flatbreads With Prosciutto And Cheese falls under the General category and is a great choice for this type of meal.

How do I store leftover White Bean Flatbreads With Prosciutto And Cheese?

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.

White Bean Flatbreads With Prosciutto And Cheese

Name: White Bean Flatbreads With Prosciutto And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pocketless pitas; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 can (15 ounces) cannellini beans, drained and rinsed; 1 teaspoon crushed red pepper; 1 teaspoon rosemary, chopped; 2 ounces prosciutto, sliced, chopped; 1/4 cup salted roasted almonds, chopped; 6 ounces (1 1/2 cups) imported Fontina cheese, shredded

Bake this irresistible White Bean Flatbreads With Prosciutto And Cheese at home. Made with pitas, extra-virgin olive oil, cannellini beans and red peppe…

This White Bean Flatbreads With Prosciutto And Cheese relies on simple, everyday ingredients such as pocketless pitas, crushed red pepper, rosemary, chopped and prosciutto, sliced, chopped. It comes together quickly and makes 4 servings, at about 418 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

4 pocketless pitas
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 can (15 ounces) cannellini beans, drained and rinsed
1 teaspoon crushed red pepper
1 teaspoon rosemary, chopped
2 ounces prosciutto, sliced, chopped
1/4 cup salted roasted almonds, chopped
6 ounces (1 1/2 cups) imported Fontina cheese, shredded

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
418 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

White Bean Flatbreads With Prosciutto And Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions