I’ve always loved pizza in all forms, so when I kept coming across versions of prosciutto flatbread pizza online, I knew I had to try my own. After a few rounds of testing, I landed on a version that felt just right. This recipe is easy and great with any of your favorite toppings, but if you like onions and prosciutto, I highly recommend you try it!
I make this one year-round: weeknight dinners, weekends, and especially when we have guests over. One time I served this when I had a visit from Desiree, my Hartley Botanic rep, who had come to see the Hartley and garden. I had been running around making sure everything – the Hartley greenhouse, the garden, the house – was in tip-top shape. In all the excitement, I completely forgot to add the prosciutto! So instead of prosciutto flatbread pizza, we had a simple caramelized onion flatbread, and you know what? It was still amazing! Sometimes the best accidents happen in the kitchen.
After years of cooking and testing, I’ve come to see recipes as a starting point, not a rulebook. I always say, a recipe is just a guide to get you started. One of the best parts about being in the kitchen is making a recipe your own!
Why You’ll Love This Prosciutto Flatbread Pizza
Every ingredient on this prosciutto flatbread pizza has a job to do, and together they create something that tastes far more involved than the effort it takes to make it.
It works any night of the week. Quick enough for a weeknight, impressive enough for guests.
The caramelized onions are SO GOOD. By adding a little balsamic vinegar and taking the time to caramelize them slowly, the onions develop a rich, savory sweetness that gives this pizza incredible flavor.
The homemade sauce adds a fresh, rich flavor that jarred sauce can’t quite match. It doubles as a marinara for pasta or bread dipping.
Layer the prosciutto under the cheese. It bakes right into the pizza, blending with the caramelized onions and mozzarella making every bite taste perfect.
Fresh mozzarella over shredded every time. Those soft, bubbly pockets of melted cheese with golden brown edges from the broiler are irresistible!
The finishing touches. Micro arugula, a drizzle of olive oil, crushed red pepper flakes, and freshly grated parmesan pull every flavor into focus on your tastebuds.
Ingredients
Unsalted butter & olive oil
Large onion, thinly sliced: Yellow or sweet onions
Balsamic vinegar: Deglazes the pan and adds a layer of rich, tangy sweetness
Flatbread: I buy mine premade. Look for one with a little thickness and chew so it holds up to the toppings. Parbake first to give it a crispy, sturdier base.
Tomato sauce: I recommend my homemade sauce when you have the time (recipe included below). On a busy night, your favorite jarred pizza sauce will work too.
Fresh mozzarella: Sliced fresh mozzarella melts into soft, creamy pools, and those golden spots it gets under the broiler will make the flatbread look rustic. Slice evenly so each slices melts the same.
Prosciutto: Thin slices layered over the caramelized onions and under the cheese allows it to bake right into the pizza.
Micro arugula: Piled on top after baking. Regular baby arugula chopped can work if micro arugula is hard to find.
Kosher salt, freshly ground pepper, & crushed red pepper flakes
How to Make Prosciutto Flatbread Pizza
Caramelize the onions. Melt butter and olive oil. Add onions, pinch of salt, and pepper. Cook until soft, golden, and caramelized. Low and slow so they become sweet and rich. Tip: If they stick, reduce the heat some and add a small splash of water.
Add the balsamic vinegar. Pour in the balsamic and scrape up any browned bits (flavor gold). Cook until absorbed and the onions are glossy.
Parbake the flatbread. Place on a rimmed baking sheet and bake a few minutes until crispy and lightly golden. Parbaking gives the flatbread a sturdier base so it holds up under the toppings without going soggy.
Build the pizza. Spread the tomato sauce evenly to the edges. Layer on the caramelized onions, then the prosciutto, then the mozzarella. Layering the prosciutto under the cheese rather than on top lets it bake into the other flavors.
Bake until the cheese melts and the bottom is golden. Switch to broil for the last 2 minutes, watching closely, until the mozzarella develops golden brown spots.
Finish and serve. Top with micro arugula, a drizzle of olive oil, and sprinkle of crushed red pepper flakes and freshly grated Parmesan. Cut each flatbread into 8 pieces and serve immediately.
How to Serve
Prosciutto flatbread pizza is wonderful as a main course, a starter, or something to share over good conversation. Here are some of our favorite ways to serve it:
As a main course with a simple green salad on the side. The freshness of the greens pairs beautifully with the richness of the pizza.
As an appetizer for guests cut into smaller pieces and arranged on a board. It makes a stunning spread and disappears fast.
With a glass of wine. A light Pinot Noir or a crisp Sauvignon Blanc both complement the prosciutto and caramelized onions wonderfully. A sparkling Prosecco is also a lovely match.
Alongside a bowl of soup. A tomato bisque or a light minestrone turns this into a full, satisfying meal.
Straight from the cutting board in the middle of the table, letting everyone help themselves. That is truly the best way and how we serve it here, with a glass of Sauvignon Blanc!
Tips Before You Start
Don’t rush the onions. This is the most important step in the entire recipe. Low, patient heat is what turns sharp onions into naturally sweet and savory.
Parbake the flatbread first. It only takes a few minutes and makes a real difference. A parbaked base holds up under the sauce and toppings without going soft in the middle.
Layer the prosciutto under the cheese. It bakes right into the pizza and the flavor is completely different from prosciutto placed on top after baking.
Use fresh mozzarella. The difference between fresh mozzarella and shredded mozzarella on this pizza is significant. Fresh melts into soft, creamy pockets. Shredded gives you a flat, even layer that doesn’t have the same character.
Don’t skip the broil. Those last 2 minutes under the broiler are what give the mozzarella its golden, slightly blistered edges. Watch it closely – it happens fast.
Taste and adjust your sauce. Whether you’re making my homemade sauce or using jarred, taste it before spreading. A little extra sugar, salt, or garlic can make it exactly yours. That’s the whole point.
No prosciutto? No problem. A beautiful caramelized onion flatbread with fresh mozzarella is wonderful all on its own. I can confirm this firsthand!
Frequently Asked Questions
Can I use store-bought pizza sauce instead of homemade?
Absolutely. My homemade sauce adds a fresh depth that is hard to beat, but a good quality jarred marinara works great on a busy night. Use whatever you love and don’t stress about it.
What kind of flatbread works best?
Look for a flatbread with a little thickness and chew to it, something that will hold up to the sauce and toppings without getting soggy. Naan can work as an alternative, as well as a thin store-bought pizza crust. Pre-baking is key regardless of which you choose.
How do I keep the flatbread from going soggy?
Two things: pre-bake the flatbread before adding any toppings, and don’t overload it with sauce. A thin, even layer of sauce is all you need. The caramelized onions also release a little moisture as they bake, so a lighter hand with the sauce goes a long way.
Can I make this ahead of time for guests?
Both the caramelized onions and sauce can be made a day ahead and stored in the refrigerator. This actually saves a lot of time when you’re entertaining, and honestly will give the sauce ingredients even more time to develop their flavors! Assemble and bake the flatbreads fresh just before serving for the best final result.
Caramelized Onion Prosciutto Flatbread Pizza
Equipment
- Large skillet
- wooden spoon or spatula
- baking sheet
Ingredients
Homemade Pizza Sauce
- 2 tbls olive oil
- 3 garlic cloves (peeled and minced)
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes
- 28 oz crushed tomatoes
- 1 1/2 tsp sugar
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Caramelized Onions
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 large onion (thinly sliced)
- Kosher salt (to taste)
- freshly ground black pepper (to taste)
- 2 tsp aged balsamic vinegar
Caramelized Onion Prosciutto Flatbread Pizza
- 2 pieces store-bought flatbread
- 3 cups prepared pizza sauce
- 16 slices prosciutto (thinly sliced)
- 16 oz fresh mozzarella (sliced)
- micro arugula (optional, for serving)
- crushed red pepper flakes (for finishing)
- freshly grated Parmesan cheese (for garnishing)
Instructions
Homemade Pizza Sauce
- Heat olive oil in a skillet over medium-low heat.
- Add minced garlic, oregano, and crushed red pepper flakes. Cook 1 minute, stirring, until garlic is fragrant.
- Add tomatoes, sugar, salt, and pepper. Stir to combine.
- Bring the mixture to a simmer over medium heat.
- Reduce the heat to medium-low and simmer for about 25 to 30 minutes, stirring occasionally, until thickened.
- Remove the skillet from heat and let cool.
Caramelized Onion Prosciutto Flatbread Pizza
- Preheat the oven to 400°F (205°C).
- In a medium skillet, heat the butter and olive oil over low heat.
- Add the onion, salt and pepper and cook, stirring occasionally, until the onions are soft and golden, about 10 minutes.
- Add the balsamic vinegar and scrape any browned bits from the bottom of the skillet, then cook for 1 minute. Set aside to cool slightly.
- Place the flatbreads on a rimmed baking sheet. Bake until crispy, 5 to 8 minutes, then remove from the oven.
- Spread the tomato sauce on top, then top evenly with the caramelized onions. Add prosciutto slices. Then top with mozzarella slices.
- Place in the oven and bake until the cheese has melted and the flatbread has heated through and is golden on the bottom, about 8 to 10 minutes, switching to broil for the last 2 minutes. Remove from the oven and transfer to a large cutting board.
- Top with the micro arugula and a drizzle of olive oil. Sprinkle with red pepper flakes.
- Cut each flatbread into 8 pieces and serve immediately.
Notes
Make ahead:
- Caramelized onions can be made up to 2 days ahead and refrigerated in an airtight container.
- Homemade pizza sauce can be made up to 3 days ahead and refrigerated.
- Assemble and bake the flatbreads fresh just before serving for the best result.
How to store:
- Store leftover flatbread in an airtight container in the refrigerator for up to 2 days.
- Best enjoyed fresh since flatbread softens as it sits.
- Store any arugula separately and add fresh when serving leftovers.
How to reheat:
- Reheat in a 375°F (190°C) oven or toaster oven for 5 to 7 minutes until the edges crisp back up and the cheese is warm.
- Avoid the microwave. It makes the flatbread soft and chewy rather than crisp.
- Add fresh arugula and a new drizzle of olive oil after reheating.
Freezing:
- Not recommended. Fresh mozzarella and arugula do not freeze well and the flatbread loses its texture.
- You can freeze the homemade pizza sauce in a freezer safe container for up to 3 months.
Did You Make This Recipe?
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