Caprese Flatbread Pizza with Prosciutto

This Caprese Flatbread Pizza with Proscuitto is the perfect appetizer to totally wow your guests — AND yourself (because it’s so simple!).

While I make my own flatbread dough for this recipe, you can also opt to use store-bought to make it even easier.

Caprese Flatbread Pizza Ingredients

Here’s what you’ll need to make this app:

Flatbread: You can use my Flatbread Dough recipe and just divide the dough into 2 rather than 8. Or you can get a store-bought dough and just cook it until the toppings are done.

Fresh mozzarella: I buy a whole log and just cut it myself. I find the pre-cut ones tend to be too thick for a flatbread.

Tomatoes: Any size will work, but I get the classic!

Prosciutto: Crispy prosciutto adds a salty element that I love.

Balsamic Glaze: This is to drizzle on at the end. You can get one like this option.

Basil Pesto: I use my Nut Free Basil Pesto and it works perfectly.

Fresh basil: Just a bit to garnish at the end.

How To Make Caprese Flatbread

Let’s get right into it!

Step 1: Preheat your pizza stone.

If you have a pizza stone (like this one) now’s the time to preheat it. I set my oven to its hottest setting (mine is 550 degrees F) and let it preheat for at least 45 minutes. Once I’m ready to make my pizza, I’ll lower the heat to 450. If you don’t have a pizza stone, you can either turn a baking pan upset down to cook the flatbread on that, or just add it to a regular baking sheet and call it a day! You just won’t get asssss crispy of a bottom, but still delicious!

Note: You don’t build your pizza or flatbread on a cold stone and then put it in the oven! I’ve seen this so many times and it’s just not right. You need to preheat your stone in order to get it hot enough to retain heat and really crisp the bottom!

Step 2: Build your flatbread.

Since I’m using a pizza stone, I’ll be building my pizza on my pizza peel (I have this one). Using it literally brings me back to my days working in a pizzeria. Anyway, add parchment paper to the pizza peel and roll out your dough and then transfer it onto the parchment paper.

I do the basil pesto, mozzarella, tomatoes and then I tear up the prosciutto and add it.

Step 3: Bake your flatbread.

Now, using your pizza peel, gently transfer the parchment paper and flatbread directly on to the pizza stone. (You can technically add the dough directly onto the stone by sprinkling your peel with flour so that it doesn’t stick, but we’re running a Beginner recipe here so not trying to stress you out! The parchment works just fine).

Now bake for 18–20 minutes or until the top is bubbly. If you’re using a precooked flatbread, just cook until the top is done (won’t take the full 18 minutes!).

Step 4: Finish the flatbread

Now, remove the flatbread, add a bit more basil pesto, some fresh basil and drizzle the balsamic glaze on top. Using a pizza cutter (I have this one), or a knife, cut the flatbread and enjoy!