Melty smoked mozzarella cheese, perfectly roasted grape tomatoes, salty prosciutto and aromatic basil come together in this super easy flatbread pizza recipe. This roasted tomato and prosciutto flatbread pizza is sure to be a favourite that you’re going to want to make again and again!
While I do love low and slow recipes, those that kinda take all day (or at least hours), I also love quick recipes that give ya all the taste with little fuss.
That’s where this flatbread appetizer, or homemade flatbread pizza, comes into play. The longest part is roasting the tomatoes, but, even that, is not complicated.
While you’re waiting for those tomatoes to roast, sit back with your fave beverage, throw on a few tunes and chill. Sounds good, huh?
This is the kinda thing hubby and I love to devour on Friday or Saturday night after a busy week. You can enjoy this flatbread pizza as is, or pair with a simple salad and you’re set.
Why We Love This Tomato and Prosciutto Flatbread
- It’s easy to prep.
- It can be enjoyed as an appetizer or main dish with a side salad.
- It’s great as an easy weeknight supper or for entertaining.
- It’s super yummy!
How To Make This Recipe
Full details are in the recipe card below, but here are the basics:
Start by roasting the grape tomatoes. Just toss them with a little olive oil, salt and pepper and into the oven they go.
Once roasted, give them a little mash to break them up a little.
I always like to roast extra because they’re just so darn tasty and versatile.
Place the flatbreads onto a sheet pan and top with fresh mozzarella and salty prosciutto, and try not to devour the whole lot of it before baking!
Next, into the oven it goes.
Once the flatbread pizzas are baked, top with the roasted grape tomatoes (not their juices), basil and crushed red pepper flakes. Totally optional, but yummy, is a drizzle of balsamic reduction.
All that’s left to do is cut the flatbread pizza into pieces and happily devour!
How To Keep the Flatbread Crispy
Of course, this tomato and prosciutto flatbread pizza is best made and enjoyed right away, while the crust is nice and crispy and the cheese is melty. Plus, why wait? It’s too yummy not to devour!
However, aside from that, I like to bake the flatbread without the roasted tomatoes. Put those on after.
And, speaking of tomatoes, when you do place them on top of the pizza, just try to use the tomatoes themselves, not their juices.
- I used smoked mozzarella here and, man, was it ever good! If you want, you can totally use regular mozzarella.
- Prosciutto was used, but you can sub with speck (which is a smoked version of prosciutto and also quite delicious).
- Instead of balsamic reduction, try this prosciutto flatbread with a drizzle of your favourite honey. Don’t you just love sweet and savoury combos?
More Easy Flatbread Recipes
If you make this easy flatbread pizza recipe, be sure to leave a comment below!
Roasted Tomato and Prosciutto Flatbread Pizza Recipe
- 1 cup grape tomatoes
- 1 tablespoon olive oil, plus more to taste to drizzle over after baked
- pinch salt
- pinch freshly ground black pepper
- 2 (4-ounce) flatbreads, each flatbread about 13 inches long and about 5 inches wide at the widest section, and about 110 grams
- 6 ounces smoked fresh mozzarella, sliced (about 170 grams)
- 4 slices prosciutto, about 60 grams or 2 ounces
- pinch crushed red pepper flakes
- 8 to 10 leaves fresh basil, some leaves left whole and some thinly sliced or torn
- 1 to 2 teaspoons balsamic reduction, drizzle over after baked (optional)
- Preheat oven to 400 degrees Fahrenheit.
- Place grape tomatoes in a small baking dish. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch each of salt and black pepper. Roast tomatoes for 30 minutes. Once done, gently smash them a little to break up somewhat (a potato masher is a great tool to use here).
- Increase the oven temperature to 425 degrees Fahrenheit.
- Place your two flatbreads onto a sheet pan.
- Distribute sliced mozzarella between the two flatbreads.
- Tear the slices of prosciutto into bite-sized pieces and distribute between the two flatbreads.
- Bake the flatbreads for 8 to 10 minutes or until they're crispy and the cheese has melted.
- Once done, top with the roasted tomatoes (tomatoes only, not their juices), crushed red pepper flakes, basil, drizzle of balsamic reduction and drizzle of olive oil (if using).
- Cut into pieces, serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!