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!
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:
- Preheat oven to 500 degrees F.
- For sauce: emulsify tomatoes, garlic, oregano, and olive oil in a blender.
- Drizzle olive oil, and salt and pepper over sliced mozzarella. Set aside.
- 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).
- While flatbread is in the oven, prepare arugula salad by combining arugula, lemon juice, and salt and pepper to taste.
- Take flat bread out of the oven and place prosciutto on top, bake for 2-3 more minutes.
- 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!
