Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb refrigerated pizza dough
- 1 Tbsp olive oil (plus extra for drizzling)
- 8 oz fresh mozzarella, thinly sliced
- 2 ripe but firm pears, thinly sliced
- 3 oz prosciutto, torn into strips
- 2 cups lightly packed baby arugula
- 1/4 cup balsamic vinegar
- 2 Tbsp honey
- 2 Tbsp finely grated Parmesan (optional)
- Kosher salt, black pepper, red pepper flakes (optional)
Do This
- 1. Preheat oven to 450°F (232°C). Place a large baking sheet or pizza stone inside to heat.
- 2. Simmer balsamic vinegar and honey in a small pan over medium heat until thick and syrupy, 5–8 minutes; cool slightly.
- 3. Stretch pizza dough on parchment into a 10×14-inch rectangle. Brush with 1 Tbsp olive oil.
- 4. Layer mozzarella and pear slices over dough, slightly overlapping. Season with a pinch of salt and pepper; sprinkle Parmesan if using.
- 5. Slide parchment with flatbread onto hot baking sheet or stone. Bake 12–15 minutes until crust is golden and cheese is bubbling.
- 6. Cool 3 minutes, then top with torn prosciutto and a generous handful of arugula.
- 7. Drizzle honey–balsamic glaze and a little olive oil over the top. Slice and serve immediately.
Why You’ll Love This Recipe
- Balances sweet, salty, peppery, and tangy flavors in every bite.
- Looks restaurant-level impressive but is simple enough for a weeknight.
- Perfect as a shareable appetizer, light dinner, or elegant party snack.
- Flexible: easy to tweak with different cheeses, nuts, or greens.
Grocery List
- Produce: 2 ripe but firm pears, 2 cups baby arugula, optional 1/4 small red onion, optional fresh thyme or rosemary for garnish
- Dairy: 8 oz fresh mozzarella, 2 Tbsp finely grated Parmesan (optional)
- Pantry: 1 lb refrigerated pizza dough, olive oil, 1/4 cup balsamic vinegar, 2 Tbsp honey, 3 oz prosciutto, kosher salt, black pepper, red pepper flakes (optional)
Full Ingredients
For the Flatbread Base
- 1 lb refrigerated pizza dough (homemade or store-bought), at room temperature for 20–30 minutes
- 1 Tbsp olive oil, plus more for drizzling
- 8 oz fresh mozzarella, thinly sliced or torn into small pieces
- 2 ripe but firm pears (such as Bartlett or Anjou), cored and very thinly sliced
- 2 Tbsp finely grated Parmesan cheese (optional, for extra savoriness)
- 1/4 small red onion, very thinly sliced (optional, for a gentle bite)
- 1/4 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- Pinch red pepper flakes (optional, for gentle heat)
For the Toppings After Baking
- 3 oz thinly sliced prosciutto, torn into bite-size strips
- 2 cups lightly packed baby arugula
- Extra olive oil, for drizzling
For the Honey–Balsamic Glaze
- 1/4 cup balsamic vinegar
- 2 Tbsp honey
- Small pinch of kosher salt
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pan
Place a large, heavy baking sheet or pizza stone on the middle rack of your oven. Preheat the oven to 450°F (232°C). Allow the pan or stone to heat for at least 15 minutes; this helps you get a crisp, nicely browned crust.
While the oven heats, tear off a piece of parchment paper large enough to hold the stretched dough (about 12×16 inches). This parchment will make it easy to transfer the flatbread to the hot pan.
Step 2: Make the Honey–Balsamic Glaze
In a small saucepan, combine the 1/4 cup balsamic vinegar, 2 Tbsp honey, and a small pinch of kosher salt. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the honey.
Once it begins to bubble, lower the heat to medium-low and simmer for 5–8 minutes, stirring occasionally, until the mixture is reduced by roughly half and coats the back of a spoon. It should be syrupy but still pourable; it will thicken more as it cools.
Remove from the heat and set aside to cool slightly while you assemble the flatbread.
Step 3: Prepare and Shape the Dough
Lightly flour your work surface and your hands. Place the 1 lb pizza dough on the counter and gently press it into a rectangle. Working from the center outward, stretch the dough into roughly a 10×14-inch rectangle (or an oval) of even thickness. If it springs back, let it rest for a couple of minutes, then try again.
Transfer the stretched dough to the sheet of parchment paper. Use your fingertips to gently dimple the surface (this helps prevent big air bubbles). Brush the dough evenly with 1 Tbsp olive oil, going all the way to the edges for a nicely browned crust.
Step 4: Layer the Pears and Cheese
Arrange the mozzarella slices evenly over the dough, leaving a small border around the edges for the crust. If using torn pieces, scatter them so that most of the surface is covered but there are still a few open spots for the pears to nestle into.
Fan the thin pear slices over the mozzarella in slightly overlapping rows. If using, tuck the thin red onion slices lightly among the pears.
Sprinkle with 2 Tbsp grated Parmesan (if using), 1/4 tsp kosher salt, 1/4 tsp black pepper, and a pinch of red pepper flakes if you like a little heat.
Step 5: Bake Until Golden and Bubbly
Carefully slide the parchment with the assembled flatbread onto the preheated baking sheet or pizza stone. Bake at 450°F (232°C) for 12–15 minutes, or until the crust is golden brown at the edges and the cheese is melted and starting to blister in spots.
If your oven has hot spots, rotate the flatbread halfway through baking to ensure even browning. When done, remove the flatbread by pulling the parchment back onto a cutting board or cooling rack. Let it rest for 3–5 minutes so the cheese sets slightly.
Step 6: Add Prosciutto and Arugula
Once the flatbread has cooled for a few minutes, gently tear the 3 oz prosciutto into ribbons or bite-size strips and scatter them evenly over the top. The residual warmth will soften the prosciutto without drying it out.
Top with the 2 cups baby arugula, piling it lightly so it looks full and fresh rather than pressed down. Drizzle a little olive oil over the greens and season with a small pinch of salt and a few grinds of black pepper.
Step 7: Drizzle the Glaze, Slice, and Serve
Give the honey–balsamic glaze a quick stir. Using a spoon or small pitcher, drizzle the glaze in thin zigzags over the entire flatbread, focusing especially on the arugula and pears so each bite gets a bit of sweetness and tang.
Use a sharp knife or pizza cutter to slice the flatbread into 8–12 pieces, depending on whether you are serving it as a main or as an appetizer. Serve immediately while the crust is still crisp, the cheese is warm, and the arugula is fresh and perky.
Pro Tips
- Choose the right pears: Use pears that are ripe but still firm (no mushy spots). Slightly underripe Bartlett or Anjou pears hold their shape well in the oven.
- Slice pears thinly and evenly: Aim for about 1/8-inch thickness so they soften in the same amount of time that the crust bakes.
- Dry the mozzarella: If your fresh mozzarella is very wet, pat it dry with paper towels before slicing to prevent a soggy center.
- Do not over-reduce the glaze: It should be pourable. If it becomes too thick, whisk in a teaspoon or two of hot water until it loosens.
- Work with warm dough: Let refrigerated dough sit at room temperature for 20–30 minutes before stretching. It will be much easier to shape without tearing.
Variations
- Blue cheese twist: Replace half of the mozzarella with crumbled gorgonzola or blue cheese for a more intense, tangy flavor that pairs beautifully with the pears and honey.
- Add crunchy nuts: Sprinkle 1/4 cup toasted walnuts, pecans, or sliced almonds over the flatbread right after baking for extra texture and richness.
- Use naan or flatbreads: Instead of pizza dough, top 2 large store-bought naan or flatbreads and reduce the bake time to 8–10 minutes since the base is already cooked.
Storage & Make-Ahead
This flatbread is best enjoyed fresh, when the crust is crisp and the arugula is bright. If you have leftovers, store slices in an airtight container in the refrigerator for up to 2 days. The arugula will wilt, but the flavors remain delicious.
To reheat, remove any wilted arugula, place slices on a baking sheet, and warm in a 375°F (190°C) oven for 6–8 minutes until the crust is crisp again. Add fresh arugula and an extra drizzle of glaze after reheating.
You can make the honey–balsamic glaze up to 5 days ahead and store it covered in the refrigerator. Gently warm it or let it come to room temperature before drizzling.
Nutrition (per serving)
Approximate values for 1 of 4 servings (will vary based on exact ingredients and brands): about 580 calories, 25 g protein, 21 g fat, 70 g carbohydrates, 3 g fiber, 17 g sugars, and 1150 mg sodium.
