- 1 lb frozen pizza dough (thawed)
- 3 T extra virgin olive oil
- 1 1/4 c Parmesan cheese (shredded)
- 3/4 c Stonyfield Organic Plain Whole Milk Yogurt
- 1 t dried oregano
- 3/4 t salt
- 1/4 t black pepper
- 4 oz prosciutto (thinly sliced, cut into 1/2 inch pieces)
- 3/4 lb asparagus (trimmed & shaved w. a vegetable peeler, chopped)
Heat oven to 500° and line two rimmed baking sheets with parchment paper. Divide pizza dough in half.
On a lightly floured surface, roll out dough into two 8 x 15-inch ovals; carefully transfer to prepared baking sheets and brush with 1 tablespoon of the olive oil. Bake for about 8 minutes or until lightly browned.
Meanwhile, stir together 3/4 cup of the Parmesan, yogurt, oregano, salt and pepper.
Remove flatbreads from oven and reduce heat to 450°. Divide yogurt mixture between flatbreads and spread evenly. Sprinkle prosciutto, asparagus, remaining 1/2 cup Parmesan and remaining 2 tablespoons olive oil evenly over each flatbread.
Bake for about 8 minutes or until warmed through. Cut into wedges and serve immediately.
Serving Size: 153g, Calories: 270, Calories from Fat: 120, Total Fat: 13g, Total Fat Percent: 20%, Saturated Fat: 4g, Saturated Fat Percent: 20%, Cholesterol: 15mg, Cholesterol Percent: 5%, Sodium: 910mg, Sodium Percent: 38%, Total Carbohydrate: 28g, Total Carbohydrate Percent: 9%, Dietary Fiber: 2g, Dietary Fiber Percent: 8%, Sugars: 4g, Protein: 14g, Protein Percent: 28%, Vitamin A: 10%, Vitamin C: 4%, Calcium: 20%, Iron: 15%