Turn the tables and grill up something delicious for dad this Father’s Day weekend, like this made-for-summer Blackberry Prosciutto Grilled Flatbread! Berry season is upon us and I’ll take just about any opportunity to use them in a savory recipe – even better when they burst on top of this flatbread and the juices mix with the balsamic glaze and hot honey for a perfect sweet and tangy sauce.
pair it with:
Spiked Strawberry Lemonade
A refreshing summer cocktail + flatbread off the grill = a match made in heaven. Try this crowd-pleasing big batch drink with blackberries instead of strawberries!
Ingredients and Substitutions
Here’s what you’ll need to recreate this Blackberry Prosciutto Grilled Flatbread at home:
- Pizza dough – I used frozen pizza dough from Wegmans to make things a little easier on myself, but if you have a flatbread or pizza dough recipe you love, feel free to go totally homemade! Each frozen dough ball made two 12″ round flatbreads (or even bigger if you’re better at stretching dough!).
- Cheese – Sargento makes a really great blend of shredded mozzarella and provolone that I love for pizzas and flatbreads. It brings more flavor than just mozzarella alone but is still plenty melty. I also added some goat cheese crumbles for even more flavor that pairs perfectly with the berries.
- Blackberries – I halved these lengthwise to help them burst and get really juicy in their short cooking time on the grill.
- Prosciutto – There’s nothing like some crispy prosciutto on top of pizza or flatbread! I suppose you could use ham if you don’t have prosciutto, but you’d be missing out 😉
- Shallot – Slice the shallot really thin to help it almost get caramelized in the grill. Red onion would work too.
- Fresh basil – Add the basil after cooking to preserve its herby punch.
- Balsamic glaze – Along with the blackberries, this glaze helps bring both sweetness and acidity to the pizza, plus the glaze serves as a bit of a sauce to help make this flatbread totally craveable. Don’t be shy with it!
- Seasoning – I used a combo of lemon pepper seasoning and flakey sea salt on this flatbread. Definitely don’t skip out on seasoning the pizza dough before cooking it. Flakey sea salt is also clutch for amping up the flavor just before serving!
Tips for
Grilling Flatbread (or Pizza)
- Use a pizza stone – Just be sure it’s grill safe! Pizza stones retain heat and help distribute it evenly, which is perfect for getting a golden crust on your flatbread.
- Make sure it’s hot – Pre-heat the grill to about 425°F with the pizza stone. If your dough is stretched thinner, you can get away with higher temps since it won’t burn in the time it cooks through.
- Add cornmeal – Or as my friends would call it – “ball bearings.” Sprinkle a bit on the pizza peel before you lay your dough on it so it will slide off more easily onto the pizza stone. This will also help prevent sticking in the grill.
Shop for This Recipe
Blackberry Prosciutto Grilled Flatbread
Fire up the grill for this summer flatbread complete with caramelized shallots and juicy, burst blackberries with 2 kinds of cheese.
Servings: servings
Ingredients
- 28 oz Wegmans Frozen White Pizza Dough, thawed and proofed according to package directions
- 1/2 tsp flakey sea salt
- 1 cup blackberries, halved, (150 grams)
- 2 oz prosciutto, torn into chunks
- 2 cups Sargento Shredded Mozzarella & Provolone Cheese, (224 grams)
- 2 oz goat cheese, crumbled
- 1/2 shallot, sliced thinly, (14 grams)
Post-Grill Toppings
- 1/4 cup balsamic glaze, (2 fl oz)
- 1/2 cup fresh basil, sliced, loosely packed
- Optional: hot honey, microgreens
Instructions
- Place pizza stone onto grill grates and pre-heat grill to approx. 400-425°F.
- Divide the pizza dough in half. Stretch each half of the dough out to approx. 12" round and 1/4" thickness. Transfer to a pizza peel coated with cornmeal. Season the dough with lemon pepper seasoning, then layer with cheeses, shallots, blackberries, and prosciutto.
- Place one of the stretched and topped doughs onto pre-heated pizza stone. Cook for 10-15 minutes or until golden brown on top and crispy on the bottom, rotating occasionally to ensure even cooking.
- After grilling, top the flatbread with balsamic glaze, fresh basil, and any other desired toppings like hot honey or micro greens. Slice and serve; repeat with 2nd flatbread.
Tips & Tricks
- Yield: (2) 12″ round flatbreads. Serving size is 1/3 of 1 flatbread (2 slices).
- Prevent sticking: Stretch pizza dough on a pizza peel that’s sprinkled with cornmeal to help prevent sticking during transfer to the grill.
- Oven instructions: Pre-heat oven to 400°F and bake the flatbread on a pizza stone or vented pizza sheet for 15-20 minutes or until golden brown on top and crispy on the bottom.
- Nutrition: Scan the barcode below or search for “Peanut Butter and Fitness Blackberry Prosciutto Grilled Flatbread” to log this food in My Fitness Pal.
Nutrition Information
Serving: 0.33flatbread, Calories: 495kcal (25%), Carbohydrates: 67g (22%), Protein: 22g (44%), Fat: 16g (25%), Saturated Fat: 8g (50%), Monounsaturated Fat: 1g, Cholesterol: 41mg (14%), Sodium: 1163mg (51%), Potassium: 198mg (6%), Fiber: 3g (13%), Sugar: 8g (9%)
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