Kumara, prosciutto and smoked mozzarella flatbreads

These easy flatbread 'pizzas' give a healthy twist to the classic takeaway.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Kumara, prosciutto and smoked mozzarella flatbreads
  • 400 gram kumara, sliced thinly
  • 8 chia mountain bread wraps (200g)
  • 1 cup (80g) finely grated parmesan
  • 8 slice prosciutto (120g), torn
  • 1/4 cup fresh sage leaves
  • 2 teaspoon finely grated lemon rind
  • 250 gram smoked mozzarella, sliced thinly
  • 4 large fresh figs (320g), quartered
  • 70 gram baby rocket (arugula) leaves
  • 1 1/2 tablespoon balsamic vinegar
  • 1 tablespoon olive oil


Kumara, prosciutto and smoked mozzarella flatbreads
  • 1
    Preheat oven to 220°C. Line four oven trays with baking paper.
  • 2
    Cook kumara in boiling water for 5 minutes or until tender; drain.
  • 3
    Place four wraps on trays; sprinkle with parmesan. Top with remaining wraps, then kumara, prosciutto, sage, rind and mozzarella. Bake, in two batches, for 12 minutes or until golden and crisp.
  • 4
    Combine rocket, vinegar and oil in a large bowl. Divide figs and rocket mixture between flatbreads.


This delicious and crispy flatbread style pizza can be veggied up! Skip the prosciutto and increase the amount of kumara to 500g.

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