Potato & Prosciuto Flatbread

Layer store-bought pizza dough with potatoes, prosciutto, and scallions for one quick, addicting flatbread.
Publish date:
Potato & Prosciutto Flatbread

Recipe by Jake Cohen

Start to Finish: 25 minutes

Servings: 4 to 6


  • 1 tbsp. olive oil

  • 1 lb. pizza dough

  • 1 tbsp. Dijon mustard

  • 1 Yukon Gold potato, very thinly sliced

  • 1 1/2 cups grated Gruyère

  • 4 scallions, white and light-green parts separated, thinly sliced

  • 4 oz. prosciutto, torn


Preheat oven to 500°. Coat rimmed baking sheet with oil. Stretch dough to fit baking sheet. Thinly spread Dijon on dough. Top with potato, cheese, and scallion whites; season. Bake until dough is browned in spots and cheese is bubbly, about 15 minutes. Top with prosciutto and scallion greens.