Ingredients:
For the Flatbread:
- 1 store-bought pizza dough or flatbread (or make your own)
- 2 tablespoons Premium Extra Virgin Olive Oil
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
For the Toppings:
- 1 medium apple, thinly sliced (such as Honeycrisp, Fuji, or Granny Smith)
- 4-5 slices of prosciutto
- 1 cup shredded mozzarella cheese
- 1/4 cup crumbled goat cheese (optional)
- Fresh arugula leaves (for garnish)
For the Balsamic Glaze:
- 1/4 cup Traditional Dark Balsamic Vinegar
- 2 tablespoons Franklin Raw Honey
Instructions:
- Preheat your oven to 475°F. If you have a pizza stone, place it in the oven while it preheats.
- In a small saucepan, combine the balsamic vinegar and honey. Heat over low-medium heat, stirring frequently.
- Simmer the mixture for about 5-7 minutes or until it has reduced by half and has a syrupy consistency. Remove it from heat and set it aside.
- Roll out the pizza dough or flatbread on a floured surface to your desired thickness.
- Place the rolled-out dough on a pizza stone or a baking sheet lined with parchment paper.
- Brush the surface of the dough with 2 tablespoons of olive oil.
- Sprinkle grated Parmesan cheese evenly over the dough.
- Season with a pinch of salt and freshly ground black pepper.
- Arrange the thinly sliced apples evenly over the flatbread.
- Tear or cut the slices of prosciutto into smaller pieces and distribute them over the apples.
- Sprinkle shredded mozzarella cheese evenly over the flatbread.
- Place the flatbread in the preheated oven and bake for about 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
- Remove the flatbread from the oven and let it cool slightly.
- If desired, crumble goat cheese over the top.
- Drizzle the prepared balsamic glaze generously over the flatbread.
- Scatter fresh arugula leaves on top for a peppery, vibrant finish.
- Slice your apple prosciutto flatbread into pieces and serve it immediately as an appetizer, snack, or light meal.