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Crispy Roasted Asparagus and Prosciutto Flatbread

crispy roasted asparagus and prosciutto flatbread - featured image
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A quick and flavorful flatbread featuring roasted asparagus, salty prosciutto, and a bright lemon ricotta spread on a crispy crust. Perfect for a light dinner or entertaining guests.

Ingredients

Scale
  • 1 pre-made flatbread crust or pizza dough (about 10–12 inches diameter)
  • 1 bunch asparagus (about 12–15 spears), trimmed and halved
  • 4–6 thin slices prosciutto, torn into bite-sized pieces
  • 1 cup whole milk ricotta
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon olive oil (optional, for silkier texture)
  • 2 tablespoons olive oil, plus extra for drizzling
  • 2 cloves garlic, minced
  • Pinch of red pepper flakes (optional)
  • Small handful of fresh basil or parsley, chopped (optional for garnish)
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven to heat up about 30 minutes before baking.
  2. Trim the tough ends off the asparagus and cut spears in half lengthwise. Toss with 1 tablespoon olive oil, minced garlic, salt, and pepper. Spread on a baking sheet.
  3. Roast the asparagus in the preheated oven for 10-12 minutes until tender and tips are slightly crispy and caramelized. Watch closely after 10 minutes to avoid burning.
  4. In a medium bowl, combine ricotta, lemon zest, lemon juice, olive oil, salt, and pepper. Stir until smooth and creamy. Adjust seasoning to taste.
  5. If using dough, roll it out on a floured surface to about 10-12 inches and transfer to a pizza peel or parchment paper. If using pre-made flatbread, place it on a baking sheet or preheated pizza stone.
  6. Spread the lemon ricotta mixture evenly over the flatbread, leaving about a 1/2 inch border around the edges.
  7. Arrange the roasted asparagus evenly over the ricotta layer. Distribute torn prosciutto pieces on top. Sprinkle red pepper flakes if desired.
  8. Bake the flatbread on the pizza stone or baking sheet for 8-12 minutes until the crust is golden and crispy and prosciutto edges start to crisp.
  9. Remove from oven, drizzle with extra olive oil, and scatter chopped fresh basil or parsley on top.
  10. Slice into wedges and serve warm immediately for best crispy texture.

Notes

Roast asparagus separately to keep flatbread crust crispy. Use room temperature ricotta for smoother spread. Avoid overloading toppings to prevent soggy crust. Preheat oven and baking surface thoroughly. Let flatbread rest a few minutes after baking before slicing. Reheat leftovers in oven to maintain crispness. Variations include vegetarian toppings, gluten-free crust, and cheese swaps.

Nutrition

Keywords: flatbread, asparagus, prosciutto, lemon ricotta, roasted vegetables, quick dinner, easy recipe, crispy crust

Find it online: https://chrisfeasts.com/crispy-roasted-asparagus-and-prosciutto-flatbread-easy-homemade-recipe/