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Prosciutto and Blueberry Naan Flatbread

Prosciutto and Blueberry Naan Flatbread

My Prosciutto and Blueberry Naan Flatbread is the perfect mix of savory, sweet, and salt. Soft naan bread topped with herbed goat cheese, prosciutto, sun dried tomatoes, and blueberries roast in the oven and then topped with peppery arugula. This Prosciutto Flatbread makes for the perfect appetizer or flavorful lunch.
Course Lunch, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 269kcal
Author Katie


  • Oven


  • 2 Naan Flatbreads
  • 2 oz. Herbed goat cheese crumbled and divided
  • 4 slices Prosciutto divided
  • 4 sundried tomatoes julienne sliced and divided
  • ¼ cup Blueberries
  • ½ cup Arugula divided


  • Preheat the oven to 450 degrees Fahrenheit.
  • On a pizza pan, place two naan breads on the pan. Top with one ounce crumbled herbed goat cheese. Place two pieces of prosciutto on each flatbread as well as the sundried tomatoes. Scatter blueberries throughout the flatbreads.
  • Bake for 5 minutes or until golden in color.
  • Carefully remove from the oven and top with arugula. Slice and enjoy immediately.


  • Cheese - If you don't like or have goat cheese on hand you can substitute for Boursin Cheese or Cream Cheese.
  • Flatbread - If you don't have naan bread you can use a thin style flatbread. It just will not be as pillowy soft.
  • Vegetarian - If you're vegetarian you can omit the meat; however, it will remove the salty flavor to the flatbread.


Serving: 1g | Calories: 269kcal | Carbohydrates: 32g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 534mg | Potassium: 94mg | Fiber: 1g | Sugar: 4g | Vitamin A: 223IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg