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Print This Page

Asparagus and Prosciutto Flatbread Kit

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Put these ingredients in a box and deliver to friends and family for a fun night in sharing flatbread. Use glass containers or see-through wrap if you can.

Ingredients

1 Kinnikinnick Flatbread Crust (144 g)
4 cherry tomatoes - assorted colours/halved (44 g)
1 mini orange pepper - seeds removed/sliced into circles (30 g)
1 tbsp olive oil (15 g)
10 asparagus spears - use tips only (33 g)
3 slices of red onion - thin/cut in half (30 g)
3 pieces sliced prosciutto - cut in half (42 g)
¼ cup pizza sauce (gluten-free) (56 g)
4 bocconcini pieces - broken in half (120 g)
1 tsp chili flakes (2 g)
Optional: finish with fresh thyme and fresh basil

gluten-free asparagus prosciutto flatbread

Directions

  1. Preheat oven to 435°F (223°C).
  2. Place thawed Kinnikinnick Flatbread Crust directly on baking tray.
  3. Spread pizza sauce on flatbread. Top with broken pieces of bocconcini. Set aside.
  4. In a small pot, blanche asparagus tips for 3 - 5 minutes until bendable but still firm. Remove from heat and rinse spears under cold water. Set aside.
  5. In a small skillet, heat olive oil over medium heat. Sauté halved tomatoes and pepper slices until skin begins to blister (4 - 5 minutes).
  6. Add asparagus tips to peppers and toss until coated in oil.
  7. Remove from heat and set aside.
  8. Bake flatbread in preheated oven for 10 minutes.
  9. Remove from oven and top with tomatoes, pepper, asparagus, prosciutto and onion slices.
  10. Return to oven and bake for 2 minutes.
  11. Remove from oven and sprinkle with chili flakes.
  12. Garnish with fresh thyme and basil leaves.
    Yields 1 Flatbread
gluten-free asparagus prosciutto flatbread

Tips & Variations

  • Here's a great recipe for Basic Pizza Sauce.
  • By adding toppings in stages, vegetables are cooked perfectly, not over or underdone.

 

 

Stock up your pantry

Flatbread Crusts

Flatbread Crusts

Flatbreads are free from the Top 8 allergens and all vegan. These crispy, heat 'n serve beauties are ready in minutes, a perfect landing pad for your favourite toppings. As simple or as gourmet as you like.
Weight: 288g/ 8.5oz
Qty/Pkg: 2

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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