Shaved Asparagus & Prosciutto Flatbread

By Stonyfield

When cut crosswise into wedges or slices, this flatbread makes for a stunning appetizer. Or, turn this dish into easy personal "pizzas" any night of the week. For smaller portions, just divide the dough into quarters and everyone's happy!

Ready In: 40 mins

Level: Easy

Prep: 20 mins

Cook: 20 mins

Yields: 8 Servings



  • 1 lb frozen pizza dough (thawed)
  • 3 T
  • 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)


    Step 1

    Heat oven to 500° and line two rimmed baking sheets with parchment paper. Divide pizza dough in half.

    Step 2

    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.

    Step 3

    Meanwhile, stir together 3/4 cup of the Parmesan, yogurt, oregano, salt and pepper.

    Step 4

    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.

    Step 5

    Bake for about 8 minutes or until warmed through. Cut into wedges and serve immediately.

    make it with yogurt instead!