cherry-prosciutto flatbread

to make this flatbread, I use half of my pizza dough recipe covered in Alouette's garlic & herb soft spreadable cheese, fresh Michigan cherries, chopped scallions and torn pieces of prosciutto. I then bake it up and topped it off with a blend of arugula + basil tossed in a light vinaigrette.

it is light enough to be an appetizer and/or side dish, but also indulgent enough to be your main meal! when I made it, we used it as an appetizer turned side dish for a crab leg dinner.

cherry-prosciutto flatbread

yields: 4-6 servings prep time: 10 minutes bake time: 15-20 minutes


½ of my pizza dough recipe

1 [6.5 oz.] container of Alouette garlic & herb spreadable cheese

1 cup fresh cherries, pitted and halved

4 slices of prosciutto

1-2 cups arugula

¼ cup freshly chopped basil

¼ cup scallions, diced on the bias

2 tsp. white wine vinegar

1 Tbsp. olive oil

honey, for drizzling

flakey salt, for garnish


Preheat the oven to 500° and butter up a large baking sheet [you can use tin foil & spray for an easier clean up as well].

*you can also use the grill! If you do, brush each side of the flatbread dough with olive oil

Stretch your dough out to create a large flatbread, or a few smaller ones.

Bake the dough for about 8-10 minutes, until the bottom of the flatbread starts to brown.

Remove it from the oven and evenly spread the Boursin cheese over the flatbread.

*you can also spread a thin layer over the entirety and then put dollops throughout

Top the flatbread with the cherries, torn pieces of prosciutto and chopped scallions.

Bake the flatbread for another 5 minutes.

*keep in mind that the times are going to be dependent on the heat of your oven! You can always throw the oven on broil for another minute or so to ensure it is nice and browned.

In a large bowl, whisk together the olive oil and vinegar. Add the arugula and basil and then toss until the greens are coated.

Once the pizza has finished cooking, top it off with the arugula mixture, a drizzle of honey and some flakey salt.

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