Prosciutto And Rocket Flatbread
Two small thin crusts taken dark and crisp on a preheated pan, then topped off the heat with prosciutto, rocket and lemon.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
Ingredients
Two small flatbreads.
- ThinSlim2 ThinSlim Foods Zero Net Carb Pizza Crust, Thin Crust, Small (2 per pouch)
- 2 tbsp olive oil, plus more to finish
- 1 garlic clove, halved
- 4 oz low moisture mozzarella, shredded
- 2 oz prosciutto, torn into pieces
- 2 large handfuls rocket
- 1 tbsp lemon juice
- Parmesan, shaved
- Flaky salt and black pepper
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Made with ThinSlim. Figures are the product label, not the finished dish.
ThinSlim
Croûte à pizza fine de ThinSlim Foods, 113 g, 2 par sachet
$11.49
- Per
- 1/2 croûte (56,7g)
- Calories
- 90
- Net carbs
- 0g
- Protein
- 14g
- Fiber
- 14g
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Nutrition estimate
Per serving
- Calories
- 470
- Total fat
- 33.0 g
- Total carbs
- 18.0 g
- Fiber
- 14.0 g
- Net carbs
- 3.5 g
- Protein
- 35.0 g
Estimated per serving. Calculated from the printed package label for ThinSlim Foods products and standard reference values for everything else. Actual figures vary with your exact brands, portion sizes and preparation.
Method
- Put a heavy sheet pan or a baking steel on the middle rack and heat the oven to 450F. Give it a full 20 minutes. The hot surface is what crisps the base.
- Brush both sides of each crust lightly with olive oil.
- Slide the crusts straight onto the hot pan and bake 4 minutes bare, with nothing on them.
- Pull the pan out and rub the cut side of the garlic clove across the hot crusts.
- Scatter the mozzarella to within half an inch of the edge.
- Bake 5 to 7 minutes more, until the cheese browns in spots and a lifted corner holds its own weight without bending.
- Toss the rocket with the lemon juice, a drizzle of oil and a pinch of salt.
- Lay the prosciutto over the hot crusts, then pile the dressed rocket on top.
- Shave over the Parmesan, add pepper and flaky salt, and cut straight away.
Tips
These crusts come out of the pouch already baked, so your oven time is not about cooking dough. It is about driving off moisture and browning. The four minutes bare on a preheated surface before any topping goes on is the whole difference between a crisp base and a bendy one.
Use low moisture shredded mozzarella, not the fresh kind in water. Fresh mozzarella releases liquid as it melts and soaks into the crust exactly where you just worked to dry it out. Keep the load light.
The prosciutto and the rocket go on after the oven. Baked prosciutto turns leathery, and rocket collapses to almost nothing.
Use low moisture shredded mozzarella, not the fresh kind in water. Fresh mozzarella releases liquid as it melts and soaks into the crust exactly where you just worked to dry it out. Keep the load light.
The prosciutto and the rocket go on after the oven. Baked prosciutto turns leathery, and rocket collapses to almost nothing.