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Sun-Dried Tomato Pesto & Prosciutto Flatbread

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It only takes 15 minutes to whip up this easy, Tuscan-inspired flatbread bursting with the flavors of sun-dried tomatoes, prosciutto, roasted peppers and ricotta cheese.

Sun-Dried Tomato Pesto & Prosciutto Flatbread

Minutes to Prep 10

Total Minutes 15

Serves 4

Difficulty 2

Ingredients

Sun-Dried Tomato Pesto – 7 oz.

1 package of flat or naan bread, store bought
1/2 container BUITONI Refrigerated Sun-Dried Tomato Pesto (7 oz.)
3/4 cup ricotta cheese
1/4 cup red bell peppers, roasted and sliced
2 slices prosciutto, cut into pieces
1/3 cup arugula
Balsamic glaze, store bought (for drizzling)

Method

LAY out flatbread (or naan) on a sheet pan/cookie sheet.

TOP flatbread with pesto; add dollops of ricotta around flatbread and sprinkle with red bell peppers.

ADD prosciutto. Bake for 5-7 minutes at 400° F and broil for browning, if desired.

TOP with arugula and balsamic glaze and serve.

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