Famously Simple Flatbread Pizza with Prosciutto, Sun Dried Tomatoes and Artichoke Hearts

By Michael Harris-Arzon, The Simplistic Professional

taking picture of flatbread pizza with parma ham

I am the first to admit that I have always been a workaholic.  Seriously, I have no problem working 80 hours a week. And the sad part is…I love it!  That means, that when it is one of those weeks, which I now try to limit to twice a month at the most, I need quick and simple dinner options.

While I say quick and simple, by no means do I want you to think there will be a lack of flavor, depth or quality.  I still want a meal that is gourmet in nature.  What I mean by that, is that I use upscale ingredients or an updated classic recipe that follows current food trends.

There is nothing like homemade pizza with dough that you made from scratch.  But, that is for the days when you have hours on hand to let the dough rise, not once but twice, and that doesn’t even include the time to prep the toppings and bake the actual pizza.  Enter store bought flatbreads….man how they changed my life.  They are amazing pizza bases and make it so that a pizza can be made and on the table all in under 15 minutes.


  • Naan or Flatbread of Your Choice, available at most grocery stores
  • Large Wedge / Small Wheel Brie Cheese, Room Temperature
  • Prosciutto Di Parma, Thinly Sliced
  • 1 Medium Jar Artichoke Hearts, Chopped Medium
  • 8-10 Fresh Basil Leaves
  • 1/3 Cup Sun Dried Tomatoes, Chopped Medium
  • Parmesan Cheese, Shredded
  • 6-8 Slices Smoked Provolone Cheese, Torn Into Strips
  • Olive Oil
  • Freshly Cracked, Assorted Peppercorns


  1. Take your Brie cheese out of the refrigerator and set out on the counter about 30 minutes prior to preparing dinner.  Let it come to room temperature so that it is easily spread.
  2. Preheat oven to 450 degrees.
  3. Lay your chosen flatbread onto a ungreased baking sheet.
  4. With a sharp pairing knife, cut the rind away from edge or end of your brie cheese. Don’t worry about the thin layer on the top and bottom of the cheese, as the rind tends to be extremely thin as it is.  Cooking Tip:  Contrary to popular belief, the rind on almost all cheeses is completely edible.  The only exceptions are the harder cheeses like cheddar cheese, which has a wax casing that is considered inedible.
  5. Take thin slices of the brie and spread them out evenly across the flatbread.  Cover the bread completely as the brie will act as the sauce for the pizza once melted.
  6. Take your fresh basil leaves and tear them into pieces and spread across your pizza.
  7. Lightly drizzle olive oil across your pizza, then sprinkle with freshly cracked peppercorns and shredded parmesan cheese.
  8. Take your slices of prosciutto and also tear it into pieces as you spread it across your flatbread pizza.
  9. Then sprinkle your chopped, sun dried tomatoes and chopped artichoke hearts across your flatbread pizza.
  10. Finally, take the torn pieces of smoke provolone cheese and distribute across the pizza with maximum surface coverage.
  11. Bake for 3-5 minutes until cheese is totally melted and browning is places.
  12. Immediately remove and cut into nice size pieces.
  13. Serve with your favorite side salad, beverage and enjoy!

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