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Cheddar Gruyere Prosciutto Flatbread

Prep Time
30 min

Cook Time
12 min



Cuisine Type

Cheese Types

Cheddar Gruyere Prosciutto Flatbread

Recipe Description

Sprinkled with our Original Cheddar Gruyere and drizzled with honey — a sweet and savory favorite.


  • 2 store-bought flatbread crusts or naan flatbreads (about 9 x 7-inches each)
  • 1 1/2 cups (6 oz) Wood River Creamery Original, shredded
  • 3 oz thinly sliced prosciutto, coarsely chopped
  • 2 cups fresh baby arugula or baby spinach
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 cup honey
  • 1 teaspoon Thai red chili paste


Place pizza stone on lower rack in a cold oven. Heat oven to 400°F. Bake stone for at least 30 minutes.
Sprinkle each flatbread with 1/2 cup Wood River Creamery Original to within 1/2 inch of edges; top with prosciutto. Sprinkle with remaining Wood River Creamery Original. Transfer to stone. (Stone will be hot!) Bake on stone for 10-12 minutes or until crust edges are golden brown and cheese is melted. Transfer to cutting board.
Meanwhile, drizzle arugula with olive oil in a medium bowl. Season with salt and pepper to taste; toss to coat. Combine honey and chili paste in a small bowl. Top flatbreads with arugula; drizzle with honey mixture. Cut into pieces and serve immediately.

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