Enjoy all the tastes of fall with this farmers market flatbread topped with prosciutto and veggies.

Farmers Market Flatbread with Prosciutto and Veggies

Gather all the flavors of fall in this delicious farmers market flatbread with prosciutto and veggies. 

I’m that girl who could literally eat pizza or flatbreads multiple times a week. There are so many ingredient combinations that it’s just one of those meals that you never grow tired of. Typically, I order the meat lover’s combination, but when we are making them at home I love to incorporate fresh, seasonal ingredients that I can grab at the farmers market over the weekend. With the official start of fall, I wanted to use veggies and fruit that are in harvest like mushrooms, pears and brussel sprouts. Of course, the star of this flatbread though are the strips of sweet, delicate prosciutto topped throughout. 

Enjoy all the tastes of fall with this farmers market flatbread topped with prosciutto and veggies.

Enjoy all the tastes of fall with this farmers market flatbread topped with prosciutto and veggies.

Enjoy all the tastes of fall with this farmers market flatbread topped with prosciutto and veggies.

Farmers Market Flatbread with Prosciutto & Veggies

Ingredients: 

1/2 lb pizza dough, homemade or store-bought

3-4 oz prosciutto, cut into strips

1 large pear, thinly sliced

1 cup cremini mushrooms, sliced

1 cup shredded brussel sprouts

1/2 cup pesto

1/4 cup balsamic glaze

3-4 fresh rosemary sprigs

1 tbsp garlic, minced

6-8 oz fresh buffalo mozzarella

1 cups shredded mozzarella

Directions:

Preheat oven to 450°. 

Grease a large baking sheet or pizza stone with olive oil or cooking spray. 

In a skillet, heat 2 tbsp olive oil and place rosemary sprigs in to flash fry for 30 seconds to release flavors. Remove and set aside. 

In the same skillet, add the mushrooms and season with salt & pepper. Cook for approximately 5 minutes and add the minced garlic. Continue cooking until garlic is fragrant, about 3-4 minutes. Remove pan from heat. 

In a bowl, mix 1 tbsp of olive oil with the shredded brussel sprouts and additional salt and pepper. 

Prepare the pizza by sprinkling flour on the countertop and rolling into a thin oval approximately 1/2” in thickness. Transfer to the baking sheet / stone, and spread a thin, even layer of pesto over the pizza dough avoiding the edges. Add the buffalo mozzerlla followed by the shredded brussel sprouts, mushrooms, sliced pears. Sprinkle with shredded mozzarella and sliced prosciutto. 

Bake for 12-15 minutes until crust is golden brown. Remove from oven and drizzle with balsamic glaze and fried rosemary sprigs. 

Enjoy all the tastes of fall with this farmers market flatbread topped with prosciutto and veggies.

Enjoy all the tastes of fall with this farmers market flatbread topped with prosciutto and veggies.

Enjoy all the tastes of fall with this farmers market flatbread topped with prosciutto and veggies. Pair with a refreshing glass of crisp Cambria Wines Benchbreak Chardonnay.

Quite honestly, there are so many components to this farmers market flatbread that make it so delicious. From the prosciutto and veggies to the initial layer of pesto, the fresh buffalo mozzarella or the final drizzle of balsamic glaze, it all comes together perfectly. What’s not to love when the best of fall harvest comes together on top of a flatbread? To top it off, enjoy it while sipping on Cambria Wines Benchbreak Chardonnay. The crisp finish pairs nicely with the abundance of flavors happening on the flatbread and is refreshing with these warm fall afternoons and evenings we’re having here on the West Coast. 

As if I needed another reason to eat more pizza, with all the veggies and fresh ingredients it’s basically healthy! That’s what I’m going to tell myself at least. I hope you enjoy it as much as we did! 

Enjoy all the tastes of fall with this farmers market flatbread topped with prosciutto and veggies.

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Written By : Kristin Mansky