QUICK PIZZA FLATBREADS with zucchini and prosciutto, a tasty idea for dinner, perfect as an appetizer to make in 10 minutes and without rising.
These quick pizza flatbreads with zucchini and prosciutto are the classic clever recipe that saves dinner. They were born one evening when I had very little time and wanted to put something good, tasty and different on the table. I didn’t have time to wait for rising so I prepared these quick no-yeast mini pizzas, crispy on the outside and soft inside, which immediately won everyone over.
The great thing is that you only need a few simple ingredients – flour, water, oil – and in less than 10 minutes you’re ready to cook them in a pan or in the oven. Then stuff them with raw grated or grilled zucchini and prosciutto and they become quick stuffed flatbreads perfect for an impromptu dinner, a rustic appetizer or even for lunch to take to the office.
Why you’ll love these flatbreads: They are easy and quick pizza flatbreads, ready without rising. Excellent hot, but also great cold to take out. With zucchini and prosciutto they become even more delicious, but you can customize them with whatever you have in the fridge. They can be cooked in a pan, in the oven or even in an air fryer.
Join me in the kitchen today — we have quick pizza flatbreads with zucchini and prosciutto.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop, Oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer and Autumn
Ingredients
- 1 1/4 cup flour (use whichever you prefer)
- 1/3 cup water
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 1 tsp instant baking powder for savory preparations
- 1 cup zucchini
- 7 oz provola (cheese)
- 5 oz prosciutto (cured ham)
Steps
Pour the flour into a bowl, add the baking powder and salt, mix then add the water and start mixing, add the oil and knead well.
Move to the work surface, work the dough a bit to make it smoother then divide it into 4-5 pieces and roll out with a rolling pin; the thinner you roll them the crispier they will be.
Cook in a pan with oil, flipping them, for about 7-8 minutes total. Top with slices of provola, grated zucchini and slices of prosciutto, all in the pan — you don’t need to remove them.
Cover with a lid and cook a few minutes to melt the provola.
Bon appétit
If you like the recipe click the stars at the bottom of the article. THANK YOU!
QUICK PIZZA FLATBREADS with zucchini and prosciutto
These stuffed flatbreads are perfect for many occasions:
for dinner, served instead of the classic pizza;
as a quick appetizer alongside a board of cold cuts and cheeses;
as finger food cut into wedges;
to bring as a packed lunch to work or a picnic, because they stay soft even after a few hours.
Extra tips
If you want a lighter effect you can try cooking the quick pizza flatbreads in an air fryer.
Add sesame seeds or rosemary on top to make them even more fragrant.
They are a great base for kids as well: you can stuff them with melty cheese and tomato for a sort of mini quick pizza.
News: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM – TURN ON NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ QUICK PIZZA FLATBREADS with zucchini and prosciutto
Can I prepare them in advance?
Yes, you can cook them and keep them in the fridge for a couple of days.
Can they be frozen?
Certainly! You can freeze them already cooked and reheat them when needed.
What is the best cooking method?
In a pan they are ready in just a few minutes, in the oven they become crispy and in an air fryer they turn out lighter.
