Grilled Flatbreads with Red Spring Onions, Prosciutto & White Bean Sauce make a delicious and unique meal. You’ll enjoy the spring flavors and the opportunity to get out and grill a little!
**I originally posted this recipe in 2016 and have updated the images.
My husband and I – and apparently a lot of other people in Phoenix — were on the hunt for ramps over the weekend. This springtime veggie has become as popular as Pumpkin Lattes, were nowhere to be found at the grocery stores (couldn’t make it to the farmers market). Fortunately, we were offered some beautiful red spring onions, instead.
Red spring onions, with their medium-sized, reddish-purple bulbs and long, thick green stems are not only beautiful, but milder than a regular onion (they’re harvested before they’re fully matured). And they’re perfect for grilling.
Grilled Flatbreads with Red Spring Onions, Prosciutto & White Bean Sauce
Grilling the flatbreads only takes a few minutes, too – perfect when you want dinner, quickly. If that’s the case (and even if it’s not) you’ll love my Flatbread Pizza with Beet Hummus and Roasted Veggies.For another pizza that’s a little different and delightful, try my Grilled Pizza with Fig, Prosciutto, and Blue Cheese. Yum!
Heading home with these beautiful onions instead of ramps, I had to switch things up for dinner. Inspired by a recent (and fabulous!) trip to Los Angeles where I met up with the folks from Albertsons and Safeway grocery stores, a group of fabulous bloggers, and Tiffani Thiessen, I thought back to the flatbreads we made during our visit.
Grilled Flatbreads with Red Spring Onions, Prosciutto & White Bean Sauce is a dish I could eat often. I whipped up the simple white bean sauce (similar to the one in my Escarole Pizza with White Bean Spread and Caramelized Onions) to use instead of red sauce. It was perfect paired with the prosciutto, red spring onions, and balsamic drizzle.
These grilled flatbreads have it all: creamy white bean sauce, slightly salty prosciutto, mild and sweet onions, and sweet-and-tangy balsamic. Here’s hoping you’re able to get out and grill early this spring – whether you need an umbrella or not!
Give these flatbreads a try this spring. You’ll love them!
Patricia Conte/Grab a Plate
You'll love these grilled flatbreads that are easy to make! The added red spring onions make this a wonderful, seasonal dish.
5 based on 1 review(s)
- 22 ounces prepared pizza dough
- 2 red spring onions, ends trimmed, split down the center
- 1 (15-ounce) can white beans, drained and rinsed
- 1/4 cup vegetable broth
- 1/4 cup olive oil, divided
- 2 teaspoons lemon juice
- 2 tablespoons grated Parmesan cheese, plus more to sprinkle on the flatbreads
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 ounces prosciutto, torn into bite-sized pieces
- Balsamic glaze to drizzle on the flatbreads (I used a bottled version from the grocery store)
- Flour to dust the work surface
- Nonstick cooking spray
- Add the beans, vegetable broth, 2 tablespoons olive oil, lemon juice, 2 tablespoons Parmesan cheese, salt, and black pepper to a food processor. Blend until smooth. Set aside.
- Spray the grill grates with the nonstick cooking spray then set the grill to high heat. Lightly brush some of the remaining olive oil over the red spring onions and set aside. Preheat the oven to 400 degrees F.
- Divide the pizza dough in half. Lightly flour a clean work surface and roll the dough out into an oblong shape, about 12-inches long by 5-inches wide. Brush the top of each with a bit of the oil.
- Transfer the dough to the grill (oiled side down), and cook with the lid closed for about 3 minutes. Flip and cook for another 3 minutes, or until the dough begins to char lightly. Remove from the grill and set aside.
- Transfer the red spring onions to the grill, close the lid, and cook for a total of about 5 minutes, flipping once, or until the onions are soft and lightly charred.
- Place the flatbreads on a baking sheet. Spread 1/4 cup of the white bean sauce over each flatbread. You’ll have about half the sauce left over. I used it to spread over bread, and as a dip for fresh veggies.
- Divide the prosciutto between each flatbread. Cut the grilled red spring onions into bite-sized pieces and scatter over each flatbread. Sprinkle each with grated Parmesan cheese, then drizzle the balsamic glaze over the top.
- Place in the oven for 2-3 minutes, just to heat the flatbreads through.
- Remove and serve warm.
You'll end up with extra white bean sauce. You can do what I do and save it to use as a dip for fresh veggies, or simply reduce that portion of this recipe in half.