ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Fennel-and-Prosciutto Flatbread

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Hands-on time 30 mins
Total time 1 hr, 20 mins
Yield

Makes 10 servings

You can substitute sweet onion for fennel and bacon for prosciutto.

Ingredients

  • 1 pound bakery pizza dough
  • 2 fennel bulbs
  • 2 1/2 tablespoons olive oil, divided
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh oregano
  • 2 ounces thinly sliced prosciutto
  • Vegetable cooking spray
  • 1 1/2 cups (6 oz.) shredded fontina cheese
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon coarse sea salt
  • 1 tablespoon bottled balsamic glaze

How to Make It

  1. Preheat oven to 425°. Remove pizza dough from refrigerator, and let stand 30 minutes or until ready to use.

  2. Meanwhile, trim and discard root end of fennel bulbs. Trim stalks from bulbs, and chop fronds to equal 2 tsp. Thinly slice fennel bulbs lengthwise, and place on an aluminum foil-lined baking sheet. Drizzle with 2 Tbsp. olive oil. Sprinkle with thyme and oregano. Bake at 425° for 35 minutes or until edges are golden brown.

  3. Cook prosciutto in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until browned and crisp. Break prosciutto into large pieces.

  4. Turn dough out on a lightly floured surface, and roll into a 17- x 13-inch rectangle (about 1/4 inch thick). Place dough rectangle on a lightly greased (with cooking spray) baking sheet. Brush dough with remaining 1 1/2 tsp. olive oil. Bake at 425° for 15 to 20 minutes or until golden brown. Remove crust from oven, and increase oven temperature to broil.

  5. Top crust with fontina cheese, fennel slices, and prosciutto. Broil 1 minute. Sprinkle with dried crushed red pepper, reserved 2 tsp. chopped fennel fronds, and coarse sea salt. Drizzle with balsamic glaze.

Cook's Notes

We tested with Acetum Blaze Original Balsamic Glaze.