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Feb 14 2010

Flatbread Pizza with Prosciutto and Gouda Cheese

Published by at 9:39 pm under Cooking at Home

The inspiration for this stunning flatbread pizza came from a foodie we met at a Foodbuzz event at Beso Restaurant last September. We recently had the opportunity to meet with her again a few weeks ago for dinner at Street Restaurant in LA. Nancy is a Food Stylist To the Stars – which means if a show needs someone to design a set that includes food or eating, she’s the one they’ll call. She’s worked on a ton of TV shows & film, including the more recent Melrose Place and Prison Break. Her job is definitely interesting and she absolutely loves it.

Anyway, before we headed to dinner at Street, Nancy asked us to come over to her house for cocktails. We were surprised she also went out of her way to make us a flatbread pizza with prosciutto and gouda cheese. It was simply amazing! I honestly wanted to eat the entire pizza, but I had to resist. The flavors she used paired so well together – prosciutto, italian cheese, caramelized onions, spring mix lettuce, and balsamic glaze. So of course, I had to call Nancy a week later to ask her for all the ingredients she used so that we can make our own at home! Without a formal recipe, we did our best with what we had and still managed to replicate a delicious flatbread pizza! Thanks, Nancy!

We made our own pizza dough, but it is much easier to use store-bought pizza dough! It also takes more time to make your own because you have to let it rest for about an hour.

Slice 2 red onions thinly and saute in a pan until they get soft and caramelized. Set aside.

Once the dough is ready, roll it out to about 1/4 inch thick. Dock dough with a fork and bake at 500 degrees for about 7 minutes. Docking (which is when you poke the dough with your fork) keeps the dough from puffing up. You want this to be a flatbread pizza.

Meanwhile, grate your gouda cheese. We used this Smoked Gouda Cheese, but any will do.

And now the fun part - putting on all the toppings! Add the grated gouda cheese, caramelized onions, and prosciutto. Pop this into the oven for another 5 minutes directly on the oven rack so the bottom gets crisp.

Once the cheese has melted and the edges of the pizza brown up, take it out of the oven and sprinkle with fresh arugula (or spring lettuce mix) and balsamic glaze. The glaze is a lot more concentrated than balsamic vinaigrette, so make sure you use a glaze. Take a knife and cut it up into squares and enjoy! You will love the crunch of the pizza, the sweetness of the onions, the saltiness of the prosciutto, and creaminess of the cheese.

To view or print-out this recipe, click here: Flatbread Pizza with Prosciutto and Gouda Cheese

22 responses so far

22 Responses to “Flatbread Pizza with Prosciutto and Gouda Cheese”

  1. Debi(Table Talk)on 15 Feb 2010 at 3:30 am

    Looks like you picked up some food styiling tips in addition to the recipe; so pretty!

  2. Cookin' Canuckon 15 Feb 2010 at 5:55 am

    That pizza looks fantastic! I love the combination of sweetness from the caramelized onions, salty from the prosciutto, and smoky from the gouda.

  3. LaSpicyVitaon 15 Feb 2010 at 9:40 am

    that crust looks so deliciously crisp! :)

  4. aruguloveon 15 Feb 2010 at 11:38 am

    Wow. This looks so good. Thanks for the crust tips. I make pizza a lot, but I didn’t know that getting it so flat was as simple as poking with a fork!

  5. 5 Star Foodieon 15 Feb 2010 at 12:44 pm

    The combination of prosciutto, caramelized onions & gouda sounds excellent! And I just love the crispy crusty flatbread!

  6. thefoodaddictson 15 Feb 2010 at 7:13 pm

    Yay, we are glad that we’re able to give you the tip about docking!

  7. Nancy Goodman Ilandon 15 Feb 2010 at 7:33 pm

    Hey Krissy and Daniel,
    Thanks for the Props! It was such a fun evening and delicious too!
    looking forward to getting together again!
    ‘Food Stylist to the Stars’

  8. Robinezon 15 Feb 2010 at 9:35 pm


    In picture #3 it looked as though the crust was laying on something other than just the cookie sheet.What is that?


  9. thefoodaddictson 15 Feb 2010 at 10:15 pm

    Hi Robinez,

    We used the silicone mat (Silpat) which keeps the dough from sticking to the cookie sheet. It’s great because it’s reusable, rather than wasting wax paper. We actually just went to Target to buy a pizza sheet pan, which is like a cookie sheet except it has small holes on the bottom. It’s perfect for making pizza in the oven! Hope this helps.

  10. Conor @ HoldtheBeefon 16 Feb 2010 at 5:29 am

    You’re right – this combination works beautifully! Looks fantastic, and am particularly taken by those caramelised onions :)

  11. Kimon 16 Feb 2010 at 5:49 am

    Looks terrific! I don’t eat proscuitto; however the caramelized onions and smoked gouda…YUM!! Will definitely try it! I made a flatbread not long ago and here are my pics and recipe.

    Gotto love flatbread!

  12. Vicki Bensingeron 16 Feb 2010 at 8:37 am

    THis looks wonderful. How many does it serve? Did you try making the pizza on a stone or just in the oven on a pan?

  13. thefoodaddictson 16 Feb 2010 at 11:48 am

    Hey Kim, thanks for sharing your pictures and recipes of your flatbread. They look amazing!

    Hi Vicki – We split the dough in half so that we can roll it out to fit the cookie sheet. Each dough can be cut into 6 squares, so if you use the entire dough, you’ll get 12 pieces of pizza. You can determine how many people that can feed based on how hungry they are. I can probably eat 4-5 pieces myself since they are so thin and delicious.

    Also, we didn’t make the pizza on a stone or anything fancy! We just used the oven and put the pizza right on the rack so it browns up on the bottom, too. Just be careful when taking it in and out! Hope this helps :)

  14. wine cellaron 16 Feb 2010 at 5:40 pm

    Wow, amazing looking food! I linked back to this post because it looks so yummy and my wine geek readers will totally dig this recipe! Cheers~

  15. thefoodaddictson 16 Feb 2010 at 8:28 pm

    Thanks Wine Cellar! … “wine geek readers”.. haha love it!

  16. Katon 18 Feb 2010 at 6:46 am

    That looks fabulous!

  17. joyceon 26 Feb 2010 at 2:20 pm

    I just made this and added some mushrooms – it was delicious!!! Great idea and mix of toppings!

  18. Vickion 23 Mar 2010 at 4:49 pm

    Did you ever post your recipe for the flatbread? If so I didn’t see it. Would you mind sharing it?

  19. Steaks @ MeatHub Inc.on 21 Oct 2010 at 5:08 pm

    Anything with prosciutto and gouda is awesome! :)

  20. Colbyon 18 Feb 2011 at 8:18 pm

    That looks so yummy! This gives me a rush of ideas! lol

  21. [...] (see our pita chip post) and wraps. A few weeks ago, our friends the The Food Addicts made their own flat bread pizza—inspired, but not quite as talented or industrious to make our own dough, we decided to [...]

  22. Oh family « Copacabanaon 05 Feb 2013 at 2:25 pm

    [...] I’ve been looking for a recipe like this for quite a while. The National in Athens used to have a flatbread appetizer that was basically this same thing. It was heaven in your hand. [...]

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