Flat bread pizzas: veggies loaded and prosciutto ricotta 

Flat bread pizzas: veggies loaded and prosciutto ricotta 

Dec 13 2020



Makes 2 pizzas

This is a great option for Sunday brunch, it is really easy to make and always a hit with the whole family. I make sure to have different options with the toppings so everyone can enjoy it.


  • 2 whole wheat flat breads
  • 1 cup of ricotta
  • 1/2 cup of parmesan cheese, grated
  • 1/2 cup of mozzarella cheese, grated
  • 1 medium zucchini, sliced
  • 4-5 Brussels sprouts, sliced
  • 3-4 slices of prosciutto
  • 1/2 cup of store bought pesto
  • 2-3 tbsp of olive oil
  • 2 tsp of Italian seasoning


Preheat the oven at 400F.

Start by spreading the ricotta, and sprinkle some parmesan cheese.

On the first one add the zucchini slices and Brussels sprouts and sprinkle some mozzarella, a little bit of pesto here and there, some olive oil and Italian seasoning.

On the second one spread the pesto and top with mozzarella and prosciutto. Finish with a drizzle of olive oil and Italian seasoning.

Bake in the oven for 8 minutes, if the cheese is not crispy brown and bubbly, broil for 2 more minutes (keep a close eye on it, it burns really quickly since the bread is quite thin).

Have fun with it and add the toppings you like and have.



Leave a comment