Crisp wood-fired flatbread folded and filled with savory prosciutto, melted cheese, and peppery greens—this rustic Italian street food delivers bold, smoky flavor with every delicious bite.

Why You’ll Love This Recipe

This flatbread combines the smoky crisp of charred dough with rich prosciutto, gooey melting cheese, and fresh greens—luxury in every bite. Ready in under 15 minutes once the dough is cooked, it delivers big flavor with minimal effort. Inspired by beloved Italian piadina traditions, it’s deliciously portable and endlessly adaptable

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 large Italian flatbreads (piadina or stretched pizza dough)
4 oz prosciutto, thinly sliced
1 cup fresh arugula or spinach
½ cup shredded mozzarella or scamorza cheese
1 tbsp olive oil
Fresh cracked pepper, to taste
Optional: chili flakes or drizzle of truffle oil

directions

Preheat a pizza oven, grill, or heavy skillet over medium‑high heat.
Lightly brush each flatbread with olive oil on both sides.
Cook on the hot surface for 1–2 minutes per side—or until lightly charred and puffed.
Remove from heat; layer cheese, prosciutto, and greens on one half.
Fold flatbread over filling and return to heat for 1–2 minutes, pressing slightly until cheese melts and bread crisps.
Slice and serve immediately with cracked pepper and optional chili flakes or truffle oil.

Servings and timing

Serves: 2 (1 flatbread per person); easily doubles or triples for more.
Prep time: 5 minutes (includes layering).
Cook time: 3–6 minutes—2 min to cook flatbreads, 1–2 min to melt cheese.
Total time: Under 15 minutes (assuming flatbreads are pre‑made or store‑bought)

Variations

Cheese options: Swap mozzarella for scamorza, burrata, Fontina, or stracchino to vary texture and flavor
Greens & flavor builds: Try fresh spinach, baby arugula lightly dressed with olive oil, or add sundried tomatoes
Protein swaps: Substitute prosciutto with soppressata, mortadella, or even grilled sausage slices

storage/reheating

Refrigerator: Store cooled leftover flatbreads wrapped in foil or airtight container for up to 1 day.
Freezer: If using homemade dough, you can freeze raw or cooked flatbreads for later. Thaw wrapped overnight.
Reheating: Warm in a skillet or oven (350°F/175°C for 5–7 minutes) to preserve crispness and melt cheese; avoid microwaving to maintain texture

FAQs

What exactly is piadina?

An Italian unleavened flatbread from Emilia‑Romagna—soft yet crisp—traditionally griddled then folded with fillings

Can I make the flatbread at home?

Yes—combine flour, water, oil (or lard/butter), and baking powder, knead, roll thin, rest ~30 min, then cook 2–4 min per side

What’s best for melty cheese?

Scamorza, Fontina, burrata, stracchino, or fresh mozzarella all melt nicely—choose based on your flavor preference

Can I prep this ahead?

Yes—cook flatbreads ahead, reheat, and assemble just before serving for best texture.

What if I don’t have prosciutto?

Use thin salami, leftover roasted meats, or omit for a vegetarian version—add extra cheese or roasted veggies instead.

How do I avoid soggy bread?

Brush with olive oil before cooking and fill just before serving to maintain crispness

Can this be made gluten‑free?

Yes—substitute with gluten‑free flatbreads or homemade gluten‑free dough.

Any spicy options?

Add chili flakes in step 5 or drizzle spicy honey or truffle oil when serving for a flavorful kick.

What pairs well with this?

Serve alongside a crisp green salad, tomato soup, or light wine like Pinot Grigio or Rosé.

Can it be eaten cold?

Absolutely! These foldable flatbreads hold well cold—great for picnics and packed lunches.

Conclusion

This Stuffed Italian Flatbread elevates humble ingredients into a bold, satisfying meal or snack. Whether cooked indoors on a skillet or outdoors on the grill, it delivers Italian street‑food charm with rustic simplicity. Customize it freely—just keep that dough crisp, cheese melty, and enjoy the flavorful folds.

Stuffed Italian Flatbread with Prosciutto & Greens

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Author: Emma Delaney
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yield: 2 servings 1x
Category: Main
Method: Grilled
Cuisine: Italian
Diet: Halal

Print Recipe

Description

Crisp wood-fired Italian flatbread folded with savory prosciutto, melted cheese, and peppery greens for a rustic, flavorful street food experience.

Ingredients

Units Scale

2 large Italian flatbreads (like Piadina or stretched pizza dough)
4 oz prosciutto, thinly sliced
1 cup fresh arugula or spinach
1/2 cup shredded mozzarella or scamorza cheese
1 tablespoon olive oil
Fresh cracked pepper to taste
Optional: chili flakes or truffle oil for garnish

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Instructions

Preheat a pizza oven, grill, or heavy skillet over medium-high heat.
Lightly brush the flatbreads with olive oil on both sides.
Place flatbread on hot surface and cook 1–2 minutes per side until lightly charred and puffed.
Remove and quickly layer one half with cheese, prosciutto, and greens.
Fold over and return to heat for another 1–2 minutes, pressing slightly, until cheese melts and the bread crisps.
Slice and serve hot with a sprinkle of cracked pepper and optional chili flakes or truffle oil.

Notes

Use fresh, high-quality prosciutto for best flavor.
Scamorza cheese adds a traditional smoky touch.
Serve immediately to enjoy the contrast of melted cheese and crisp bread.

Nutrition

Serving Size: 1 stuffed flatbread
Calories: 420
Sugar: 1g
Sodium: 780mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 45mg