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Prosciutto flatbread on toasted naan topped with melted cheese, pear jam, fresh arugula, torn prosciutto, and a drizzle of hot honey.

Honey Prosciutto and Pear Flatbreads

This prosciutto flatbread layers whipped ricotta, mozzarella, pear jam, peppery arugula, and prosciutto on toasted naan, finished with hot honey. Ready in 20 minutes.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 flatbread

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 350°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 12–15 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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