Olive Magazine

Flatbread pizza with prosciutto and gorgonzola

Published: March 25, 2015 at 4:07 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

Put the delivery leaflet down. This crisp flatbread is a great, much more healthy alternative to deep-pan delivery pizza. Topped with fresh ingredients, the prosciutto and gorgonzola give plenty of flavour and punch.

Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
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Ingredients

  • 2 plum tomatoes, roughly diced
  • 1 tbsp extra-virgin olive oil
  • 1 clove garlic, crushed
  • 2 Mediterranean or Arabic flatbreads
  • 85g mozzarella, sliced
  • 50g gorgonzola, cut into chunks
  • 4 slices prosciutto, torn in half
  • a handful rocket

Method

  • STEP 1

    Heat oven to 220c/fan 200c/gas 7. Mix the tomato with the oil and garlic. Season. Set aside to marinate. Put the flatbreads on 2 baking sheets and top with both cheeses. Bake until the cheese has melted. Top with the prosciutto, rocket and marinated tomatoes and serve.

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