1 pound pizza dough, at room temperature (store bought or homemade)
about 4 tablespoons olive oil, divided
1 to 1 1/2 teaspoons dried rosemary
half of 1 large red onion, sliced vertically into thin strips
half of 1 large zucchini, cubed into small pieces
about 3 cups kale, torn into bite-sized pieces with thick ribs removed
2 to 4 cloves garlic, finely minced or pressed
2 to 3 tablespoons balsamic vinegar
salt and freshly ground black pepper, to taste
about 8 ounces fontina cheese, grated (gouda or mozzarella may be substituted)
about 6 thin slices prosciutto
Preheat oven to 450F and on a floured surface, roll out the dough into a 12×10-inch rectangle or similar. Transfer dough to a lightly oiled baking sheet and evenly drizzle about 1 to 2 tablespoons olive oil over the top of the dough. Lightly rub the oil in with your fingers to coat the dough evenly. Evenly sprinkle with the rosemary and bake for about 12 minutes or until lightly golden. While the dough bakes, to a large skillet add about 2 tablespoons olive oil, onion, zucchini, and sauté over medium-high heat until vegetables have softened, about 5 minutes; stir intermittently. Add the garlic and cook until fragrant, about 1 minute; stir frequently. Add the greens and cover the skillet to encourage the greens to wilt, about 2 to 3 minutes. Evenly drizzle with balsamic vinegar, evenly season with salt and pepper, and stir to combine. After crust is done baking, add the greens mixture to the flatbread, evenly top with cheese, and bake for about 5 minutes, or until cheese has melted. Evenly add the prosciutto and serve immediately. Flatbread is best fresh but will keep airtight in the fridge for up to 2 days.