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!
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
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x
- 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)
Ingredients
directions
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.
