Ingredients
1 tablespoon olive oil, plus more for baking sheet
1 pound store-bought pizza dough (thawed if frozen)
All-purpose flour, for work surface
4 ounces Gorgonzola cheese, crumbled (1 cup)
2 ounces Fontina cheese, shredded (1/2 cup)
1/3 cup pitted dates, coarsely chopped
Ground pepper
4 ounces thinly sliced prosciutto
Preparation
Preheat oven to 450?. Lightly brush a large rimless baking sheet with oil. (Alternatively, use a rimmed baking sheet turned upside down.)
Divide dough in half. On a lightly floured work surface, roll and stretch dough to two 16-by-4-inch ovals (or as large as will fit on your baking sheet); transfer to prepared baking sheet. Dividing evenly, brush top of dough with 1 tablespoon oil.
Sprinkle dough with Gorgonzola, Fontina, and dates; season with pepper. Bake until crust of flatbreads is golden, 15 to 17 minutes.
Transfer flatbreads to a cutting board. Drape prosciutto on top of flatbreads, and cut crosswise into small triangles. Serve immediately.
