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!

Shaved Asparagus & Prosciutto Flatbread

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By Stonyfield

• American
• Appetizers
• Spring
• Valentine's Day
• Easter

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 minutes

Level: Easy

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Prep: 20 minutes

Cook: 20 minutes

Yields: 8 Servings

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Ingredients

• 1 lb frozen pizza dough (thawed)
• 3 Tbspolive oil
• 1 1/4 c Parmesan cheese (shredded)
• 3/4 c Stonyfield Organic 0% Fat Greek Plain
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/4 tsp black pepper
• 4 oz prosciutto (thinly sliced, cut into 1/2 inch pieces)
3/4 lb asparagus (trimmed & shaved w. a vegetable peeler, chopped)

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.