Flatbread Pizza with Chanterelles, Prosciutto, Feta Cheese and Spinach
There’s nothing quite like the smell that fills your home when a warm savory dish is baking in the oven on a blistery cold afternoon. This pizza combines sautéed mushrooms with fresh spinach, feta cheese and prosciutto – making it feel like a gourmet meal made at home in just minutes with our Stoneware Baking Stone!
Prep: 15 minutes | Bake: 10-15 minutes | Total: 25-30 minutes
Yield: 1 Flatbread Pizza
Ingredients
- 1 store bought flatbread
- 1 Tbsp extra virgin olive oil
- 2-3 slices prosciutto
- 1/4 cup feta cheese
- 1/2 cup fresh spinach leaves
- 2 cups chanterelle mushrooms or any mushrooms of your choice (cleaned and sautéed).
This recipe was developed specifically for use with our Ceramic Artisan Pizza Stone.
Directions
- Preheat oven to 425F.
- Place flatbread onto the Pizza Stone.
- Brush flatbread with olive oil.
- Place in the oven for 5-10 minutes.
- Add prosciutto, sautéed mushrooms and feta, transfer to the oven for another 5 minutes.
- Remove from the oven.
- Top it with fresh spinach leaves and ground black pepper.
- Slice and enjoy!
Plates to serve – we have the plate for you!
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Brookline Dessert Plates$20 -
Coupe Salad Plates$30.50
Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website, AgaBodes.com.
