Name: Ham Flatbread Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 large flatbread; ½ cup ranch dressing; 6 ounces ham (diced); 1 ½ cup bell peppers (any variety; diced); ¼ cup purple onion (diced); 8 ounces mozzarella cheese (shredded)

Skip to Recipe Rate this Recipe

Add us as a trusted Google source

This ham flatbread is an easy way to turn leftover ham or deli slices into a hot, cheesy meal in about 30 minutes. Thick naan-style flatbreads are topped with ranch dressing, diced bell peppers, purple onion, and plenty of shredded mozzarella, then baked until the edges crisp and the cheese melts.

Leftover ham and veggie flatbread pizza on a cutting board.

This is one of those “use what you have” meals that is super easy but still filling.

I love making this when there’s extra ham hanging around after a holiday, but it works great with sliced deli ham from the fridge.

Since everything starts with ready-made flatbread, you can tweak the toppings to fit whoever you’re feeding.

I’ll keep it simple some nights with just ham and mozzarella, or load it up with extra veggies, a different cheese blend, or an extra drizzle of ranch dressing after baking.

It’s flexible, fast, and easy to work into your weekly dinner rotation.

How to Make Ham Flatbread

Ranch dressing spread evenly over the flatbread. — Place flatbreads on a baking sheet, and spread each one with a layer of ranch dressing.

Diced ham sprinkled on top of the ranch dressing. — Add the diced ham in an even layer.

Diced peppers and onions added to the bread. — Sprinkle on the onions and diced bell peppers.

Shredded mozzarella cheese sprinkled on top of everything. — Add shredded mozzarella, bake at 350°F for 10-15 minutes, slice into pieces, and serve.

This flatbread is delicious with a small bowl of tomato basil soup for a light lunch.

Tips for the Best Outcome

Use low-moisture mozzarella. Shredded, low-moisture mozzarella (or mozzarella you shred off the block) melts nicely without dumping extra liquid onto the bread. I’d skip the fresh mozzarella for this one.

Soften the veggies. If someone in the house doesn’t love crunchy peppers/onions, you can sauté them in a tiny bit of oil for a few minutes or microwave them until just tender, then cool slightly before adding. That also cooks off a bit of moisture.

Don’t overload the toppings. A single, even layer of ham and veggies with cheese on top gives you better texture than piling everything on. Too much topping = underdone center and soggy middle.

Ham Flatbread Recipe

5 from 1 vote

Print Save Pin It!

Author: Kimberly Vargo

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Servings

How to Video

Ingredients

2 large flatbread
½ cup ranch dressing
6 ounces ham, diced
1 ½ cup bell peppers, any variety; diced
¼ cup purple onion, diced
8 ounces mozzarella cheese, shredded

Instructions

Preheat the oven 350°F.
Place the flatbread onto a large baking sheet. Spread ranch dressing over flatbread.
2 large flatbread
½ cup ranch dressing
Add the ham, onions, and peppers in an even layer. Generously sprinkle mozzarella cheese over the top.
6 ounces ham
1 ½ cup bell peppers
¼ cup purple onion
8 ounces mozzarella cheese
Bake for 10-15 minutes or until cheese melts. Slice into pieces, and serve hot.

Notes

The calories listed are an approximation based on the ingredients and a serving size of 2 slices of the ham flatbread. Actual calories will vary.
It can be stored in sealed container and stored in a refrigerator for up to 3 days.

Nutrition

Serving: 2piecesCalories: 476kcalCarbohydrates: 18gProtein: 25gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gCholesterol: 79mgSodium: 1240mgPotassium: 340mgFiber: 2gSugar: 5gVitamin A: 2144IUVitamin C: 72mgCalcium: 321mgIron: 1mg

Tried this recipe?

We’d Love If You’d Rate It !

Meet Kimberly

Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.

More about Kimberly

Photo of Kimberly Vargo in front of a bookcase.

2 Comments

Janet says:

January 8, 2023 at 5:30 pm

We are having this for dinner with a salad. I’m trying guacamole ranch instead, adding some grape tomatoes. Nice change from our typical ham and veggie with tomato sauce/mozarella pizza night. Good way to use up holiday leftover ham!

1. Kimberly says:
  
  January 8, 2023 at 7:11 pm
  
  Those sound like great additions, especially the guacamole ranch! We hope you enjoy. Have a wonderful evening and thanks for coming back to comment! 🙂

Ham Flatbread