Kumara, prosciutto and smoked mozzarella flatbreads

This crispy flatbread-style pizza tastes just as good as it looks! With a flavour explosion of kumara, prosciutto, mozzarella and balsamic vinegar, you'll definitely be wanting more than one slice.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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  • 400 gram kumara, sliced thinly
  • 8 chia mountain bread wraps (200g)
  • 1 cup (80g) finely grated parmesan
  • 8 slice prosciutto (120g), torn
  • 1/4 cup fresh sage leaves
  • 2 teaspoon finely grated lemon rind
  • 250 gram smoked mozzarella, sliced thinly
  • 4 large fresh figs (320g), quartered
  • 70 gram baby rocket (arugula) leaves
  • 1 1/2 tablespoon balsamic vinegar
  • 1 tablespoon olive oil


  • 1
    Preheat oven to 220°C. Line four oven trays with baking paper.
  • 2
    Cook kumara in boiling water for 5 minutes or until tender; drain.
  • 3
    Place four wraps on trays; sprinkle with parmesan. Top with remaining wraps, then kumara, prosciutto, sage, rind and mozzarella. Bake, in two batches, for 12 minutes or until golden and crisp.
  • 4
    Combine rocket, vinegar and oil in a large bowl. Divide figs and rocket mixture between flatbreads.


If you want to make it vegetarian, skip the prosciutto and increase the amount of kumara to 500g.