Gruyere and Rosemary Ham Flatbread

After eating the 'Taste of France' flatbread from the freezer section, I decided to invent a recipe in tribute because my favorite item is sure to be missing someday and we know we can't live without it! This is now the 'Most Requested' item when company comes.

Gruyere & Rosemary Ham Flatbread

1 Pizza dough - Trader Joe's pizza dough
3/4 Cup of Trader Giottos Alfredo Pasta Sauce (Any good quality white sauce will work)
4-6 Ounces of very finely shredded Gruyere cheese - Raw milk cave aged from Trader Joe's
4 Ounces of very thin ham - Rosemary Ham Trader Joe's
3 Large onions sliced very thin
Fresh Thyme
Olive oil
Kosher salt
Grated fresh parmesan cheese


- Put a little olive oil in a pan and caramelize onions until sweet and medium dark brown. Put aside. If you don't want to chop onions before company comes you can do this the day before and refrigerate.
- Preheat oven to 500 Degrees. (A pizza stone is helpful in this recipe, not required but better)
- Per instructions on pizza dough, let it sit for 20-30 minutes to get it nice and soft out of the frig.
- Roll out dough very, very thin.
- Brush a thin layer of Alfredo sauce on the dough.
- Lay a thin layer of Gruyere cheese down.
- Spread thin layer of cooked onions on top (if they are sticky you can use a fork to get small chunks)
- Tear ham in pieces or cut thin strips and lay over top
- Sprinkle fresh thyme over ham
- Lightly sprinkle kosher salt around crust rim

Cook in very hot oven until bubbly and brown.
Finish with a light sprinkling of fresh parmesan over top right before serving

Notes: If you can't find Rosemary Ham or it's been discontinued, just use a little fresh rosemary with the thyme or roll some fresh rosemary into the dough.


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