Roasted Grape Prosciutto and Taleggio Flatbread

August 15, 2013 by Kari Karch

Learn how to make this delicious roasted grape prosciutto and taleggio flatbread recipe from the Kenmore in-house chef Kari Karch.


preparation time
0 mins

cook time




1 recipe pizza dough or 1 ball prepared dough

1 cup (4 oz.) shredded, low-moisture part-skim mozzarella cheese

1 recipe cabernet roasted grapes (see below)

1 cup (4 oz.) Taleggio cheese

0.25 pounds prosciutto de parma

1 teaspoons fresh thyme chopped

2 cup red seedless grapes removed from stems

0.5 cup cabernet

1 teaspoons fresh thyme chopped


Preheat oven to 300F. In medium-sized mixing bowl, toss grapes with cabernet and thyme. Transfer grapes to a roasting pan and roast for 2 hours, removing pan from oven and stirring grapes every half hour.

Set pizza stone in oven on lowest rack and increase heat to 500F. Allow stone to heat for one hour.

Roll out pizza dough into a thin round (about " thick and 14" diameter). Arrange shredded mozzarella in an even layer over pizza dough and scatter grapes evenly over cheese. Bake pizza about 5-7 minutes (baking time varies by oven); remove from oven and spread Taleggio cubes evenly over pizza. Add torn pieces of proscuitto and 1 tsp of chopped fresh thyme. Return pizza to oven and continue baking until golden brown and crisp, about 7-10 more minutes

Cut into slices and serve immediately.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.