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Uncured Honey Ham Antipasto Flatbread

featured in Flatbread 3 Ways

Castle Wood Reserve brand logo

Presented by
Castle Wood Reserve

Ingredients

for 4 servings

  • 1 package refrigerated pizza dough
  • ¼ cup fresh pesto (60 g)
  • ¼ cup pepperoncinis (35 g), sliced
  • ¼ cup marinated tomatoes (50 g)
  • ¼ cup green pepper (25 g), diced
  • ¼ cup red onion (35 g), diced
  • ¼ cup green olives (45 g), cut in half
  • ½ cup mozzarella pearl (50 g)
  • 5 slices Castle Wood Reserve® Uncured Honey Ham, sliced into thin flat squares
  • 2 tablespoons balsamic glaze, for garnish
  • ½ tablespoon red chili flakes
  • 10 fresh basil leaves, sliced for garnish

Nutrition Info

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    Calories 484
    Fat 17g
    Carbs 65g
    Fiber 3g
    Sugar 7g
    Protein 14g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400ºF. Coat a sheet tray with nonstick spray.
  2. Roll out canned pizza dough and cut it half lengthwise (and save the other half for another flatbread). Place pizza dough on the sheet pan and use your fingers to stretch and shape into an oval shape.
  3. Top flatbread with pesto, pepperoncini, marinated tomatoes, green peppers, red onion, green olives, mozzarella pearls, and Castle Wood Reserve® Uncured Honey Ham.
  4. Bake in the oven for 10–15 minutes or until crust is golden brown.
  5. Top flatbread with balsamic glaze, red chili flakes, and basil. Slice into 8 pieces.
  6. Enjoy!

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