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Flatbread Pizza

From Magnolia Table by Joanna Gaines


  • Red Potatoes
  • Salt
  • Butter
  • Garlic Clove
  • All-Purpose Flour
  • Heavy Cream
  • Gorgonzola Cheese
  • Black Pepper
  • Flatbread Crust
  • Extra Virgin Olive Oil
  • Prosciutto
  • Parmesan Cheese
  • Basil Leaves


  • Preheat oven to 375 degrees
  • Heat a medium pot with salted water until it boils
  • Add in the potatoes for 6-8 minutes. Then drain and let cool. Once cool, cut into thin slices.
  • In a small saucepan, heat a tablespoon of butter until melted.
  • Add garlic and let brown.
  • Add two tablespoons of flour and whisk with the butter and garlic
  • Once combined, add a cup of heavy cream and whisk together.
  • Once combined, add a cup of gorgonzola cheese and whisk until melted and combined.
  • Take off heat and sit aside
  • On a baking sheet lay parchment or foil down. Then place your flatbread down and add a small amount of oil and spread on the flatbread
  • Take the cheese mixture you set aside and spread across the flatbread. Make as even as possible.
  • Lay 4-6 pieces of prosciutto onto the flatbread.
  • Add the sliced tomatoes, some under the prosciutto and on top of the prosciutto.
  • Top with parmesan cheese and cook for 15 minutes
  • Add five basil leaves to the top of the flatbread.
  • Cut into four slices and serve immediately!