Balsamic Marinated Prosciutto and Parmesan Flatbread

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A crisp flatbread topped with prosciutto, Parmesan, pine nuts, and a balsamic drizzle for a perfect appetizer or light meal. This Italian-inspired pizza recipe, ready in about 30 minutes, pairs flatbread dough, prosciutto, Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

1 lb flatbread dough
4 oz, thinly sliced prosciutto
1/2 cup, shaved Parmesan cheese
2 tbsp pine nuts
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 cup fresh arugula
1/4 tsp salt
1/4 tsp, freshly ground black pepper

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Instructions

Step 1: Preheat oven to 450°F. Roll out 1 lb flatbread dough on a floured surface into a 12x14-inch rectangle and place on a baking sheet.
Step 2: Brush the dough evenly with 2 tbsp extra virgin olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp freshly ground black pepper.
Step 3: Bake the flatbread for 10-12 minutes until golden and crisp around the edges.
Step 4: Meanwhile, toast 2 tbsp pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant; remove from heat.
Step 5: Remove the flatbread from the oven and immediately arrange 4 oz thinly sliced prosciutto and 1/2 cup shaved Parmesan cheese evenly over the hot bread.
Step 6: Drizzle 2 tbsp balsamic vinegar over the toppings and sprinkle the toasted pine nuts on top.
Step 7: Scatter 1 cup fresh arugula over the flatbread before slicing and serving warm.