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Julie’s Crispy Prosciutto and Arugula Flatbread

Crunchy and bursting with fresh flavors, this flatbread recipe is my all-time favorite! If you’re looking for something hot, crispy, savory, and EASY to make, give this a try. Sliced prosciutto, peppery arugula, and creamy cheeses make this flatbread an irresistible hit!

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san diego photography, recipe, flatbread recipe, cooking, delicious,
san diego photography, recipe, flatbread recipe, cooking, delicious,
san diego photography, recipe, flatbread recipe, cooking, delicious,
san diego photography, recipe, flatbread recipe, cooking, delicious,
san diego photography, recipe, flatbread recipe, cooking, delicious,

 

Prosciutto and Arugula Flatbread

  • Fresh pizza dough (I usually get this at Whole Foods or Bristol Farms, but it can be from anywhere you can find it)
  • 1 can of San Marzano whole tomatoes
  • 2 cloves of garlic
  • 3 Tbs of dry oregano
  • 1/4 cup extra virgin olive oil
  • 1 lb of fresh mozzarella, sliced 1/4 in thick
  • 2 Tbs of parmesan cheese
  • 8 slices of prosciutto
  • 2 cup baby arugula
  • 1 Tbs lemon juice
  • salt and pepper
  • olive oil

Directions:

  1. Preheat oven to 500 degrees F.
  2. For sauce: emulsify tomatoes, garlic, oregano, and olive oil in a blender.
  3. Drizzle olive oil, and salt and pepper over sliced mozzarella. Set aside.
  4. Drizzle olive oil on a griddle (spread evenly using a paper towel) and set over medium heat. Stretch the dough and place on griddle. Immediately pour sauce over the dough and sprinkle parmesan cheese on top .  Place mozzarella slices on top and transfer griddle into the oven for 5-6 minutes (depends on your oven).
  5. While flatbread is in the oven, prepare arugula salad by combining arugula, lemon juice, and salt and pepper to taste.
  6. Take flat bread out of the oven and place prosciutto on top, bake for 2-3 more minutes.
  7. Finally, take flatbread out of the oven and transfer to another surface or plate. Cover flatbread with the arugula salad and it’s ready to eat!

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