Sides & Appetizers
Herbed Protein Flip™ Flatbreads with Roasted Red Pepper Feta, Prosciutto & Cherokee Tomato
These savory flatbreads are made with a quick Greek yogurt dough flavored with parsley, lemon zest, and oregano, then topped with a roasted red pepper feta white bean spread, arugula, prosciutto, Parmesan, fresh basil, and slices of ripe Cherokee Purple tomato. The prosciutto is used as a flavorful accent, while the flatbread dough and spread bring chickpea flour, Greek yogurt, white beans, feta, whole grains, herbs, and vegetables into the plate.
Ingredients
- Herbed Greek Yogurt Flatbread Dough
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup chickpea flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 2 tablespoons finely chopped parsley
- 1 teaspoon lemon zest
- 1/2 teaspoon dried oregano
- 1 cup plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 to 3 tablespoons water, only if needed
- Roasted Red Pepper Feta White Bean Spread
- 1 cup cannellini beans, rinsed and drained well
- 4 oz feta cheese
- 1/3 cup plain Greek yogurt
- 1/2 cup roasted red peppers, drained and patted dry
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, grated
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Pinch crushed red pepper, optional
- Salt, only if needed
- Toppings
- 2 to 3 cups arugula
- 4 to 8 slices prosciutto, torn into ribbons
- 1 large Cherokee Purple tomato, thinly sliced
- 1/4 cup shaved or grated Parmesan cheese
- Fresh basil leaves
- Cracked black pepper
- Extra-virgin olive oil, for finishing
- Lemon zest, optional
Directions
- 1
Make the Flatbread Dough
Add the all-purpose flour, whole wheat flour, chickpea flour, baking powder, salt, parsley, lemon zest, and oregano to the mixer bowl. Using the flat beater or dough hook, mix on low for 10 to 15 seconds to combine. Add the Greek yogurt and olive oil. Mix on low until the dough starts to come together. If the dough looks too dry or crumbly, add water 1 tablespoon at a time. You may not need all of it. The dough should be soft and slightly tacky, but not wet.
- 2
Knead Briefly
Switch to the dough hook if needed. Mix on low to medium-low for 1 to 2 minutes, just until the dough becomes smooth enough to handle. This is a quick flatbread dough, so it does not need a long knead.
- 3
Rest the Dough
Transfer the dough to a lightly floured surface. Shape it into a ball, cover with a towel or plastic wrap, and let it rest for 10 minutes. This helps the flours hydrate and makes the dough easier to roll.
- 4
Make the Roasted Red Pepper Feta Spread
Add the feta, Greek yogurt, olive oil, lemon juice, lemon zest, garlic, smoked paprika, black pepper, and crushed red pepper to the mixer bowl. Using the flat beater, mix on low, then medium-low, until creamy. Add the drained roasted red peppers and cannellini beans. Mix until the spread becomes creamy and rustic. It will not be perfectly smooth like a blender dip, but it should be spreadable. Taste and add salt only if needed. Feta is already salty.
- 5
Roll the Flatbreads
Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into an oval or round flatbread, about 1/8 inch thick. If the dough springs back, let it rest for another 5 minutes, then continue rolling.
- 6
Cook the Flatbreads
Heat a cast iron skillet, griddle, or large sauté pan over medium-high heat. Cook each flatbread for 2 to 3 minutes per side, until puffed in spots and lightly browned. Adjust the heat as needed so the outside browns without burning before the center cooks through. Transfer cooked flatbreads to a towel-lined plate and cover lightly to keep warm.
- 7
Prep the Tomato
Slice the Cherokee Purple tomato thinly. If the tomato is very juicy, gently blot the slices with a paper towel before adding them to the flatbread. This helps keep the flatbread from getting soggy.
- 8
Build the Flatbreads
Spread each warm flatbread with the roasted red pepper feta white bean spread. Top with arugula, Cherokee tomato slices, and torn ribbons of prosciutto. Finish with Parmesan, fresh basil, cracked black pepper, a light drizzle of olive oil, and lemon zest if using.
Protein Flip™ Notes
- This flatbread uses the Protein Flip™ approach by using prosciutto as a high-flavor accent instead of the main structure of the meal.
- The base of the plate is built with Greek yogurt, chickpea flour, whole wheat flour, white beans, feta, arugula, tomato, herbs, and a colorful roasted red pepper spread. The result still feels savory and satisfying, but the plate is supported by more plants, fiber-rich ingredients, and layered flavor.
Serving Suggestions
- Serve as a light lunch, appetizer flatbread, or summer dinner with a simple salad.
- For a more protein-forward version, add 2 oz grilled chicken per flatbread.
- For a vegetarian version, skip the prosciutto and add chickpeas, extra arugula, pumpkin seeds, or pistachios.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
