Italian Prosciutto Flatbread

1 6"x10" flatbread
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A classic flatbread that's ready in minutes.


  • 1 tablespoon prepared sundried tomato pesto
  • 1 thin 6"x10" flat bread or naan
  • 1/2 cup Roth® Original Van Gogh® Gouda Cheese, shredded
  • 1 1/2 ounces thinly sliced prosciutto
  • 1/4 cup artichoke hearts, roughly chopped
  • 6-8 leaves basil
  • 15 leaves baby spinach


  1. Heat oven to 400°F.
  2. Spread pesto evenly over entire flatbread. Sprinkle cheese shreds over.  Top with prosciutto, artichoke hearts, basil and spinach leaves.
  3. Bake about 8 minutes and cheese is fully melted.