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Photo of Eggplant and prosciutto flatout flatbread by WW

Eggplant and prosciutto flatout flatbread

8
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
1
Difficulty
Easy
This thin-crust pizza recipe is all about the toppings. It is built on pre-baked packaged flatbread to keep things quick and light and allow all the good things on top to shine. Salty prosciutto and gooey mozzarella make this a pizzeria-quality pie. Fresh basil adds flavor and a colorful accent to the pizza. One large eggplant goes a long way, so this recipe is perfect for company. Grilling the eggplant first softens it and helps release some of its moisture so that the pizza doesn't become soggy. It also has a meaty quality making it an ideal topping for a vegetarian pizza if you want to lose the prosciutto here.

Ingredients

Flatbread

1 item(s)

Prosciutto

1 oz, sliced

Uncooked eggplant

1 large, 5-6 1/4” slices

Fresh mozzarella cheese

1 oz, sliced thin

Shredded fat free mozzarella cheese

½ cup(s)

Fresh basil

3 leaf/leaves, torn

Instructions

  1. Season the eggplant slices with salt and pepper then cook them on a grill pan for a few minutes on each side until tender and crispy at the edges.
  2. Preheat oven to 375°F. Place Flatout flatbread on a cookie sheet.
  3. Bake at 375°F for two minutes, then remove from the oven.
  4. Spread an even layer of the fresh mozzarella over the flatbread, then arrange the eggplant slices and prosciutto over the cheese.
  5. Top with the shredded cheese. Bake at 375°F for four minutes.
  6. Remove from the oven, scatter fresh basil, and serve immediately.
  7. Grilling method: Preheat grill to 375°F. Cook the eggplant slices on the grill for a few minutes on each side until tender and crispy at the edges. Pre-bake the flatbread on the grill for 2 minutes. Remove flatbread from grill. Assemble flatbread ingredients according to the recipe, then return the flatbread to grill. Close Lid. Grill for 4 minutes or until the cheese melts.

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