Honey Prosciutto and Pear Flatbreads
This prosciutto flatbread is the snack-turned-dinner I keep coming back to whenever I want something that feels a little bit fancy with almost zero effort. A toasted naan prosciutto flatbread layered with creamy whipped ricotta, melty mozzarella, sweet pear jam, peppery arugula, and salty prosciutto hits every single note, and a drizzle of hot honey ties it all together. Think of it as a grown-up pear and prosciutto pizza that’s ready in about 20 minutes.
A Quick Look At The Recipe
- Recipe Name: Honey Prosciutto and Pear Flatbreads
- Main Ingredients: Flatbread, naan flatbread, olive oil, CTH, whipped ricotta, shredded mozzarella cheese, Toppings, pear jam
- Why You'll Love It: This prosciutto flatbread layers whipped ricotta, mozzarella, pear jam, peppery arugula, and prosciutto on toasted naan, finished with hot honey. Ready in 20 minutes.
The pear jam is what makes this one special. It melts into the warm cheese and brings a soft, fruity sweetness that plays perfectly against the salty prosciutto and the little kick of heat from the hot honey.
Why You’ll Love This Prosciutto Flatbread
- Store-bought naan makes the perfect shortcut crust, crispy on the edges and soft in the middle.
- It’s sweet, salty, creamy, peppery, and a little spicy all in one bite.
- It’s ready in about 20 minutes with only a few ingredients.
- It works as an easy appetizer, a light lunch, or a fun date-night dinner.
- It’s easy to scale up. Make one or make a whole tray for a party.
Ingredients Needed to Make Prosciutto and Pear Flatbread
The Flatbread Base
One piece of naan makes a sturdy, chewy base that crisps up nicely in the oven. A little olive oil and CTH (Creole Trinity & Herb) brushed over the top add flavor right from the start.
The Cheese
Whipped ricotta brings a light, creamy layer, and a handful of shredded mozzarella melts over the top for that gooey, cheesy pull.
The Toppings
Pear jam adds sweetness, but any jam you love works here. A handful of fresh arugula adds a peppery bite, six slices of prosciutto torn into pieces add a salty, savory finish, and hot honey drizzled over the top brings it all together.
How to Make Prosciutto Arugula Flatbread
1
Preheat the oven to 350Ā°F.
2
Brush the naan with the olive oil and sprinkle it with the CTH. Spread the whipped ricotta over the top, then scatter a handful of shredded mozzarella over the ricotta.
3
Bake for 12ā15 minutes, until the cheese is melted and the edges of the flatbread are golden and toasted.
4
Pull the flatbread out of the oven and spread the pear jam over the warm cheese.
5
Pile on a handful of arugula and the torn prosciutto.
6
Finish with a drizzle of hot honey, cut it into slices, and enjoy right away.
What to Serve With Prosciutto Flatbread
Cut into strips, this flatbread is perfect on a party spread or a charcuterie board. For a cozy fall dinner, pair it with a bowl of Roasted Butternut Squash and Sweet Potato Soup. The sweet, creamy soup and the salty, crispy flatbread are a perfect match. And if your crew loves the naan shortcut as much as mine does, 10-Minute Naan Pizza is another easy one to keep in the rotation.
What People Ask About Prosciutto Flatbread
Should I bake the prosciutto on the flatbread?
No, add it after baking. Adding prosciutto to a warm flatbread keeps it soft and silky, while baking it can make it tough and overly salty.
Can I use a different crust for prosciutto flatbread?
Yes. Pita, store-bought flatbread, or a thin pizza crust all work. Thinner crusts may toast faster, so start checking around 10 minutes.
What can I use instead of pear jam?
Fig jam is a classic pairing with prosciutto, and apricot or raspberry jam work great too. You can also top it with thin slices of fresh pear for extra crunch.
Can I make whipped ricotta at home?
Yes. Blend whole milk ricotta in a food processor with a small drizzle of olive oil and a pinch of salt until it’s light and fluffy, about 1ā2 minutes.
Storing and Reheating
This flatbread is best enjoyed fresh, right after it comes out of the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 350Ā°F oven or air fryer for a few minutes until warm, then add fresh arugula, since the original greens will wilt.
This has become our favorite Friday night treat at my house. I make one for everyone, set out all the toppings, and let the kids build their own, though somehow the hot honey always runs out first.
Honey Prosciutto and Pear Flatbreads
Ingredients
Flatbread
- 1 naan flatbread
- 1/2 tbsp olive oil
- 1/2 tbsp CTH Creole Trinity & Herb seasoning
- 2 tbsp whipped ricotta
- 1 handful shredded mozzarella cheese
Toppings
- 2 tbsp pear jam or any jam of choice
- 1 handful arugula
- 6 slices prosciutto torn into pieces
- hot honey for drizzling
Instructions
- Preheat the oven to 350Ā°F.
- Brush the naan with olive oil and sprinkle with the CTH. Spread the whipped ricotta over the top and scatter the mozzarella over it.
- Bake for 12ā15 minutes, until the cheese is melted and the flatbread is toasted.
- Remove from the oven and spread the pear jam over the warm flatbread.
- Top with the arugula and torn prosciutto.
- Drizzle with hot honey, slice, and serve.
Notes
- The recipe makes one flatbread and multiplies easily. Make one per person for dinner, or several and cut into strips for a party.
- Add the jam, arugula, and prosciutto after baking so the arugula stays fresh and the prosciutto stays silky.
- Fig jam, apricot jam, or any jam you love works in place of pear jam.
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