Prosciutto and Mozzarella Flatbread Pizza

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Prosciutto and Mozzarella Flatbread Pizza
  • Prep 10 min
  • Total 30 min
  • Servings 8
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With all the taste and texture of your favorite artisan pizza, this recipe can be ready at home in just half an hour. Pillsbury refrigerated classic pizza crust is your shortcut for this authentic-tasting dish.
By Paula Jones
Created Jun 11, 2012


  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 3 tablespoons olive oil
  • 1 small red onion, thinly sliced
  • 1 cup shredded mozzarella cheese (4 oz)
  • 6 oz fresh mozzarella cheese, cut into thin slices
  • 2 slices prosciutto, coarsely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup arugula


  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Unroll dough on cookie sheet; roll to 1/4-inch thickness. Brush dough with half of the oil. Bake 8 minutes.
  • 2
    Brush partially baked crust with remaining oil. Top with onion, shredded cheese, sliced cheese and prosciutto. Sprinkle evenly with salt and pepper.
  • 3
    Bake 10 minutes longer or until cheese is melted. Top with arugula. Cut into slices; serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try basil pesto instead of olive oil for brushing on the crust.
  • tip 2
    Use your favorite combination of cheeses on this pizza.


Nutrition Facts are not available for this recipe
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