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Crispy Prosciutto Flatbread with Pears, Cambozola, Honey and Thyme

Ready in 30 min


  • 2 12” oval flatbreads

  • 1 small Forelle pear, thinly sliced and cored

  • 3 oz. Cambozola, crumbled

  • 100 g pkg. Marcangelo prosciutto

  • ¼ cup walnuts halves, roughly chopped

  • 2 tsp. fresh thyme leaves

  • 2 tbsp. honey

  • ½ tsp. freshly ground black pepper

Cooking Instructions

  1. Preheat the oven to 425°F.

  2. Lay the two flatbreads on a large cutting board. Divide the thin slices of pear over the flatbreads. Top with crumbles of Cambozola, keeping them closer to the centre of the flatbread to prevent melting over the edge.

  3. Tear the slices of prosciutto in half lengthwise, fold each piece loosely, and lay evenly over top of the flatbread. Sprinkle with chopped walnuts and thyme leaves.

  4. Carefully transfer the flatbreads directly onto the lowest rack in the oven. Bake for 5 or 6 minutes until cheese is melted and flatbread is crisp on the underside. (For a softer crust place on a baking sheet.)

  5. Transfer the flatbreads to a cutting board. Drizzle with honey and sprinkle with pepper. With a sharp knife cut into appetizer sized wedges or squares and serve while hot.


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