Pizza of the Month: Alouette Prosciutto Flatbread

This Alouette cheese and prosciutto flatbread perfectly ties together your favorite charcuterie night flavors into a unique pizza recipe.
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Pizza comes in all sorts of shapes and styles, and there are really no wrong ingredients. One of the reasons we love making pizza is we are really only limited to our imagination. For February’s Pizza of the Month, we decided to play with some of our main ingredients and combine the cheese and sauce. The obvious way to bring these components together is with a delicious spreadable cheese. We give you the Alouette Prosciutto Flatbread.

A flatbread pizza with garlic and herbs spreadable cheese, prosciutto, and bruschetta on a serving dish
This flatbread pizza is inspired by three of our charcuterie night staples: 

Although this is a straightforward recipe, this pizza has a lot of unique flavors. Just because a pizza is simple and easy to make, doesn’t mean it can’t be exciting. We love to let a couple of carefully selected ingredients shine because pizza is the perfect canvas for your favorite flavors.

As always, any pizza dough can be used with this recipe. But we do believe the proper dough really does make a difference so we hope you will try this flatbread exactly as intended.

A closeup of a homemade flatbread pizza with garlic and herbs spreadable cheese, prosciutto, and bruschetta

Just like last month, we used the Ooni Classic Pizza Dough since it’s the perfect base for a thin and crispy flatbread. We chose this classic dough because it is easy to work with and can be stretched extremely thin without any concern of tearing the dough. Another key reason we enjoy this dough is the dry, smooth surface that allows for easy spreading of the Alouette. 

With a really thin and relatively plain dough, the Alouette, bruschetta, and prosciutto can stand out as intended. This dish is the perfect encapsulation of charcuterie night turned pizza party!

A flatbread pizza made with Alouette garlic and herbs spreadable cheese, chopped prosciutto, and homemade bruschetta

Pizza night is always special to us, and we love being able to share that with you. Share your pizza nights with us by commenting below with some of your favorite unique pizza toppings and combinations!

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Alouette Prosciutto Flatbread

This Alouette cheese and prosciutto flatbread perfectly ties together your favorite charcuterie night flavors into a unique pizza recipe.
Servings 2 servings
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes



Homemade Bruschetta

  • 1 small vine tomato quartered
  • ¼ small yellow onion peeled
  • ½ tsp minced garlic
  • 1 tbsp extra virgin olive oil
  • Sea salt to taste


  • Preheat oven to 500 degrees.
  • Lightly dust a large baking sheet or pizza pan with flour, then dust your hands with flour before handling the pizza dough. Gently stretch the dough into a roughly 12- to 14-inch circle or oval, working around the edges and rotating the dough as you go.* Use more flour as needed to prevent sticking, and work slowly so you don't tear the dough – patience is key!
  • Microwave the garlic & herbs spreadable cheese for about 10-15 seconds, just enough to make it spread easier without tearing the dough. Gently spread the cheese on the dough in a thin layer, leaving at least a half-inch of crust.
  • Top the pizza with chopped prosciutto.
  • Prepare the Homemade Bruschetta: add all ingredients to a food processor, then pulse until finely chopped. Spoon bruschetta onto the pizza, then sprinkle just a pinch of sea salt across the pizza before baking.
  • Bake for 10-12 minutes, or until crust is golden-brown. Slice and serve hot!


Pizza dough: We made this recipe for Classic Pizza Dough by Ooni in our trusty stand mixer – it’s the best dough for flatbreads! Stretch one of the 250-gram dough balls out into a roughly 12-inch pizza for the perfect thin and crispy base. If you want to make this dough recipe, note that it’ll take about 3-4 hours. If you’re using store-bought pizza dough, make sure to weigh out about 250 grams for this recipe (250g = just over a half-pound of dough).
Stretching and shaping pizza dough: The beauty of flatbread pizzas (and homemade pizza in general) is they often aren’t perfect circles. Stretch the dough into whatever shape you like, as long as it’s an even thickness by the time you’re done!
Baking tips: In general, bake pizza in the middle of your oven (move your oven racks if needed) to ensure even cooking. If you are baking two pizzas at once on separate racks, space the racks evenly in the oven and just switch the pizzas about halfway through.
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Author: Alex
Calories: 599kcal
Course: Dinner, Lunch, Main, Main Course
Cuisine: Italian
Keyword: alouette, bruschetta, garlic and herbs cheese, prosciutto


Calories: 599kcal | Carbohydrates: 65g | Protein: 15g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1539mg | Potassium: 180mg | Fiber: 3g | Sugar: 9g | Vitamin A: 390IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 4mg

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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