Italian Prosciutto Flatbread

1 flatbread
Cook Time
Go Italian with this quick and easy flatbread made with Roth’s Ultimate Flatbread shred blends.


  • 1 thin flatbread or naan, 6″x10″
  • 1 tablespoon sundried tomato pesto
  • ⅓ cup Roth® Ultimate Flatbread shred blends
  • 1½ ounces prosciutto, thinly sliced
  • ¼ artichoke hearts, roughly chopped
  • 6-8 leaves fresh basil
  • 15 leaves fresh spinach


  1. Preheat oven to 400° F.
  2. Spread sundried tomato pesto evenly over entire flatbread.
  3. Cover pesto with Roth® Ultimate Flatbread shred blends and top with sliced prosciutto, artichoke hearts, basil leaves and spinach.
  4. Bake until cheese is fully melted, approx. 8 minutes.