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
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)
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.