Prosciutto & Melon Flatbread top down shot
Recipe

Prosciutto & Melon Flatbread

A lightly toasted PINZZA™ flatbread brushed with olive oil and topped with delicate prosciutto and sweet shaved melon. Finished with shaved Parmesan, a drizzle of balsamic glaze, and fresh microgreens for a perfect balance of sweet, salty, and bright flavor on a crisp, airy crust.

Ingredients

  • 1 each 4×10 fully cooked Palermo’s PINZZA™
  • 1 Tbsp olive oil
  • 4–5 slices prosciutto
  • ¾ cup shaved melon (cantaloupe or honeydew)
  • 2 Tbsp shaved Parmesan
  • 1 Tbsp balsamic glaze
  • 2 Tbsp microgreens

Instructions

  1. Place PINZZA™ on a pizza screen or pan and brush the surface lightly with olive oil.
  2. Bake at 475–500°F for 2–3 minutes, until lightly toasted and crisp.
  3. Remove from oven and layer prosciutto evenly across the flatbread.
  4. Top with shaved melon, distributing evenly.
  5. Finish with shaved Parmesan, a light drizzle of balsamic glaze, and microgreens.

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