Eggplant and Prosciutto Flatout Flatbread

9
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
1
Difficulty
Easy
This recipe calls for a large eggplant, sliced and grilled, then assembled on a flatbread with a couple thin but significant slices of prosciutto and mozzarella. A little basil too! Classic Italian pizza is coming your way. You’ll love how smoky and delicious this pizza tastes. One large eggplant goes a long way, so this recipe is perfect for company.

Ingredients

Flatout Flatbread Light original flatbread

1 item(s)

prosciutto

1 oz, sliced

uncooked eggplant(s)

1 large, 5-6 1/4” slices

fresh mozzarella cheese

1 oz, sliced thin

shredded fat free mozzarella cheese

½ cup(s)

basil

3 leaf/leaves, torn

Instructions

  1. Season the eggplant slices with salt and pepper then cook them on a grill pan for a few minutes on each side until tender and crispy at the edges.
  2. Preheat oven to 375°F. Place Flatout flatbread on a cookie sheet.
  3. Bake at 375°F for two minutes, then remove from the oven.
  4. Spread an even layer of the fresh mozzarella over the flatbread, then arrange the eggplant slices and prosciutto over the cheese.
  5. Top with the shredded cheese. Bake at 375°F for four minutes.
  6. Remove from the oven, scatter fresh basil, and serve immediately.
  7. Grilling method: Preheat grill to 375°F. Cook the eggplant slices on the grill for a few minutes on each side until tender and crispy at the edges. Pre-bake the flatbread on the grill for 2 minutes. Remove flatbread from grill. Assemble flatbread ingredients according to the recipe, then return the flatbread to grill. Close Lid. Grill for 4 minutes or until the cheese melts.

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