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Catering

SKILLET STRAWBERRY FLATBREAD

RECIPE TYPE

Appetizers

SERVES

SERVES 4 to 6

Prep Time: 15 min

Cook Time: 2 Min

Bake Time: 20 min

Ingredients

INGREDIENTS

1 tbsp Longo’s Extra Virgin Olive Oil

3 cups quartered strawberries

or red grapes

1 large clove garlic, minced

1/4 tsp each salt and pepper

3 tbsp chopped fresh Longo’s Basil

1 bag (700g) Longo’s Pizza Dough

2 tbsp Longo’s Curato Traditional

Pesto Sauce with Pine Nuts

1 pkg (125g) Longo’s Curato Prosciutto

1 cup shredded mozzarella

2/3 cup Longo’s Ricotta Cheese

Fresh Longo’s Basil (optional)

Longo’s Curato Balsamic Glaze

100% Natural (optional

Directions

DIRECTIONS

Heat oil in large nonstick skillet over medium-high heat. Add strawberries, garlic, salt and pepper; sauté for 2 minutes.

Remove from heat and stir in basil; set aside.

Divide dough in half and roll into two 14 x 5-inch ovals. Place on large baking sheet lined with Longo’s Essentials Parchment Paper. Spread both with pesto.

Sprinkle strawberries overtop, pressing into the dough slightly. Add prosciutto.

Sprinkle with mozzarella cheese and dollop with ricotta.

Bake in preheated 400°F oven for about 20 minutes or until edges are golden and cheese is melted. Garnish with fresh basil leaves and balsamic glaze, if desired.

A Dash of Advice

Cut each oval into triangles for a fun appetizer to share with a larger group. You will need 1lb of strawberries. If they are small, simply halve

NUTRITIONAL INFORMATION

NUTRITIONAL INFORMATIONPer serving: 490 calories

Protein 29g	Fibre 2g
Fat 18g	Sugar 5g
Carbs 61g	Sodium 1260mg

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Find this spectacular recipe and more in our Experience magazine.

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