This fun south-of-the-border twist on classic Flatbread is SO quick and easy you won't believe it! Whip it up for a speedy weeknight dinner that's a hit with parents and kids alike. OR, cut it in smaller pieces and serve as part of a holiday buffet, game-night snack board, or Sunday brunch.
This flatbread recipe is seriously so fun, and SO EASY, it's almost embarrassing. But the finished meal tastes like something that took you all afternoon, slaving over a table full of fresh ingredients. It's SO good.
The ONE key trick to making this fun meal taste like something that should cost crazy money at a big-city fusion restaurant?
It's all about using the right salsa.
Do not try this with any old jar from the international aisle of the grocery store. What makes the flavors in this grab your attention, is using FRESH salsa that has some real life to it.
You can't quite see it on the container of salsa in that photo, but on the side, it declares "I'm frisky!"
Well, it speaks truth. And that fresh, frisky salsa is what puts the spunk in this insanely easy recipe.
Have I mentioned that it takes less than half an hour from start to finish? SUCH an easy win for those busy school nights!
I hope you enjoy this quick and zesty recipe as much as we do! Here's a printable copy of the recipe. Then below, find some answers to common questions about making perfect flatbread!
EASY Mango Pineapple Flatbread with Prosciutto
- Pizza stone or sheet pan
- parchment paper (optional)
- small frying pan
- Place pizza stone in oven, and pre-heat to 450°. (If not using a pizza stone, no worries. Just pre-heat the oven, but not your baking sheet)
- While the oven is heating, chop prosciutto into small pieces and fry over medium heat until fragrant and beginning to get crisp.
- Now, spread a sheet of parchment paper on a pizza peel, large cutting board, baking sheet. (This makes it easy to slide the whole pizza onto your pizza stone)
- Pour the tablespoon of olive oil in little puddle, in the center of the parchment. Set the pizza dough on the oil and give it a little press to start flattening it, and get the underside of the dough well coated with olive oil. Then turn the dough over, oiled side up, and roll or press out into a circle, until it's about 12-13 inches in diameter. (If you're planning to cut in small pieces for an appetizer or party snack, try rolling into a rectangle instead!)
- Spread pizza dough with the 6 ounces of Sam's Fresh Mango Pineapple Salsa, then top with the prepared prosciutto. If using fresh herbs, distribute sparingly over the flatbread--a little goes a long way.
- With the oven fully up to temperature, transfer the flatbread (parchment and all) onto the pre-heated pizza stone that's already in the oven. (If not using pizza stone, bake flatbread right on the baking sheet and parchment you rolled it out on.)
- Bake for 18-21 minutes, until richly golden brown around the edges.
- Cool 5 minutes, then cut and enjoy!
Where can you find Sam's Fresh Salsa?
Here in New England, it's easy to find Sam's Fresh Salsa right at any Shaw's grocery store. You can also use the handy "store finder" map right on their website to find which stores carry Sam's Fresh Salsa varieties near you!
What fresh herbs work best for this flatbread recipe?
I especially love fresh marjoram or thyme on this recipe. FRESH (not dried) coriander, with small green seed pods, works really well too!
Delicate cilantro leaves tend to scorch at this high temperature, but can be great to serve at the table or as a garnish. Rosemary is a classic flatbread herb, but in my opinion can overpower the balance of the pineapple and mango flavors, so it's not my favorite in this recipe.
I don't want to use store-bought dough. Can I use homemade pizza dough?
ABSOLUTELY! This is my recipe that I swear by, but any favorite recipe for a single pizza crust will do. If you're making a recipe for two crusts, just half the dough recipe, or double this one and make two flatbreads! Don't forget you can freeze extra pizza dough as well.
Can I use a different oil for rolling out the dough?
Sure! Avocado oil is another great choice, or use whatever oil you usually cook with.
Can I roll this out with flour instead of oil?
Well, you can. But it's not going to have that classic, crispy-but-delicate flatbread feel. The dough will rise better while cooking if rolled out with oil instead of flour as well. I always prefer using oil over flour when working with pizza and flatbreads.
Have other questions about this recipe, or how to make great flatbread? Ask away in the comments below!