This Ricotta Flatbread with California Prunes and Jamon Serrano recipe was created in collaboration with California Prunes through Kitchen PLAY. Opinions are my own.
Is flatbread pizza, focaccia, or something in between? The lines blur, and that freedom is what makes this ricotta flatbread fun. It blends the thin, crisp base of a flatbread with the snackability of pizza and the herby notes of focaccia to create a speedy, satisfying meal.
I keep this recipe flexible: use store-bought pizza dough stretched into a rectangle, or swap in pita, naan, lavash, a sliced baguette, or any bread you prefer. The key is the balance of sweet, salty, and savory flavors—creamy ricotta, salty Romano, thin Jamon Serrano, peppery arugula, and chopped California prunes for a bright, sweet contrast.
Ingredients
This flatbread uses one pound of pizza dough stretched to fit an 18 x 13-inch baking sheet. If you prefer, substitute any flatbread or bread base you like. Toppings are simple but layered for contrast: a light drizzle of olive oil and a sprinkle of Romano before baking, then seasoned ricotta, chopped California prunes, Jamon Serrano, and arugula added after baking.
Prunes, also known as dried plums, bring a rich, jammy sweetness that cuts through the saltiness of cured ham and the tang of cheese. They add texture and an unexpected depth that elevates the whole dish.
Why add prunes?
Fruit on savory flatbreads and pizzas is a classic flavor pairing—think figs, pears, or pineapple. California prunes add a concentrated, sweet flavor that balances salty Jamon Serrano and rich cheeses. They also provide a pleasant chew and a touch of natural sweetness without overwhelming the other flavors.
What makes California prunes special?
California prunes are flavorful and nutrient-dense. A small serving provides fiber that supports digestive health and contains vitamins and minerals like vitamin K and copper, which contribute to bone health. Beyond nutrition, their deep, sweet flavor complements savory ingredients exceptionally well.
Related Recipes
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- Ricotta Squash Blossom Pizza
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Ricotta Flatbread with California Prunes, Jamon Serrano, and Arugula
Ingredients
Flatbread:
- 1 pound pizza dough (homemade or store-bought)
- 1 Tablespoon olive oil
- 1–2 Tablespoons grated Romano cheese (to top)
- kosher salt and black pepper (to season)
Toppings:
- ¾ cup whole milk ricotta cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 1 Tablespoon extra-virgin olive oil
- ⅓ cup chopped California prunes
- 4 oz thinly sliced Jamon Serrano
- 2 Tablespoons grated Romano cheese (or more to taste)
- ½ cup arugula
Instructions
Flatbread:
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Preheat oven to 475°F (245°C). Line an 18 x 13-inch baking pan with parchment paper or a silicone mat and lightly grease the surface.
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Stretch or roll the dough into a thin rectangle to fit the pan. Press small indentations across the dough with your fingers.
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Drizzle with olive oil, season lightly with salt and pepper, and sprinkle 1–2 tablespoons grated Romano over the dough. Bake 12–15 minutes, or until the crust is golden and the cheese has melted. Remove from oven and prepare to add toppings.
Assembly:
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While the flatbread bakes, whisk together ricotta, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ⅛ teaspoon nutmeg. Keep chilled until ready to use.
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Drizzle extra-virgin olive oil over the hot flatbread. Dot with spoonfuls of seasoned ricotta, arrange Jamon Serrano and chopped prunes over the top, and grate additional Romano cheese. Finish with fresh arugula and a final sprinkle of salt and pepper or extra cheese to taste. If desired, add another light drizzle of olive oil before serving.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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