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Prosciutto and Pea Flatbread

Try with Rosé! Shop Now

Best when enjoyed with our crisp and refreshing Rosé on a warm summer night while dining al fresco!



  • 3 T. olive oil
  • 3 cups all-purpose flour
  • 1 cup warm water
  • 2 tsp. salt
  • Cornmeal, for dusting


  • 1/4 c. olive oil
  • 4 cloves garlic, thinly sliced
  • 1 1/2 c. grated Parmesan cheese
  • 3/4 c. fresh peas
  • 6 oz. sliced prosciutto
  • 1 ball (9 oz.) burrata cheese
  • 2 T. honey
  • 1 t. crushed red pepper flakes

Cooking Instructions

Light and savory with loads of flavor!

Serves: 2 as a main dish, or 4 as a side

  • Preheat oven to 500 degrees. Place pizza stone on bottom rack of oven and heat for at least 30 minutes.
  • For the Crust: Combine olive oil, flour, water and salt in the bowl of a stand mixer; mix using dough hook attachment until ball forms.  Transfer dough to floured countertop; knead for 8 minutes, adding flour if needed to make smooth dough. Cover with tea towel and let rest for 30 minutes.
  • Toppings: In small saucepan, heat olive oil and garlic; simmer gently on medium-low for about 15 minutes or until very fragrant.  Set aside.
  • Form dough into 14-inch rectangle.  Spread cornmeal on pizza peel; arrange dough on top.
  • Spread garlic-infused olive oil and garlic evenly over dough.  Top with mozzarella, Parmesan and peas.
  • Slide flatbread onto pizza stone and bake for 13-15 minutes or until cooked as desired.
  • Arrange slices of prosciutto evenly over top.  Tear burrata into pieces; arrange evenly over top.
  • Drizzle with honey and sprinkle with red pepper flakes.

Tips: Use store-bought dough, if desired. For an extra-special presentation, decorate with edible flowers.