Chef John’s Prosciutto & Oven Roasted Balsamic Tomato Flatbread

Recipe Creator: Chef John

Bothwell’s own Chef John shares the secrets of creating mouth-watering Prosciutto & Oven Roasted Balsamic Tomato Flatbread.


  • Dough ball 8oz ** Tip if you have a great recipe make some extra dough to freeze for another day.
  • 3 T Basil Pesto
  • 4 oz Bothwell Mozzarella, shredded
  • 5 Oven roasted balsamic tomato wheels
  • 3 Thin slices of Prosciutto
  • 1 Handful of Arugula


  1. If you have a pizza stone place it in the middle of the oven. Heat oven to 550 degrees F. Let heat in oven for thirty minutes.
  2. Place ground semolina on the surface you will be working your dough. Roll or stretch dough 10 inches in diameter.
  3. Spread the pesto on the dough leave about a 1/2 inch from the edge.
  4. Place 3/4 of the cheese on the pesto about 1/2 inch from the edge. The reserved cheese will go on once the toppings are all in place.
  5. Tear Prosciutto into smaller pieces and space out evenly.
  6. Place and arrange the roasted tomato wheels on the flat bread and sprinkle the reserved cheese on top.
  7. Use a pizza peel with semolina to transfer the flatbread to the pizza stone.
  8. Bake the flatbread until the edges are browned and the cheese is bubbly and browned. 6 to 7 minutes.
  9. take the flatbread out of the oven cut and sprinkle the arugula on the flatbread.