Prosciutto and Arugula Flatbread

About a month ago I had a delicious pizza with prosciutto and arugula and it reminded me how much I love salad greens on a pizza. Since the restaurant is not very conveniently located, I decided to make my own using the flatbread dough I’ve already tested and a whole lot more (and seasoned!) arugula This was supposed to be grilled, but the weather didn’t cooperate (again!) and I am starting to lose hope in grilling again this year. I made the dough one night after dinner and then it was ready for me to use the next night or later (I used half of mine 3 days later and it was still delicious). With this easy dough, you will probably see a lot more flatbread recipes on the blog

Ingredients (serves 1 as an entree, more as an appetizer):

• half dough recipe from here
• 3 – 4 slices prosciutto
• 1 cup shredded mozzarella
• 1-2 cups arugula
• 1 Tb olive oil
• 1 Tb parmesan
• 1/4 tsp crushed red pepper (optional)

Preheat oven to 425 F. Roll out the dough on a floured surface. Place dough on a pizza baking sheet, fork it a few times to avoid bubbles and bake until cooked through (~ 10 minutes). Remove dough from the oven, arrange the prosciutto slices on top, and cover it with shredded mozzarella. Return dough to the oven and bake for another 5 minutes or until the mozzarella is melted. Meanwhile, mix the arugula with the olive oil, parmesan cheese and crushed red pepper. Remove flatbread from the oven and top with the arugula mix. Serve immediately!

Arugula is such a great salad green with its delicate peppery taste and it went great with the salty prosciutto. This is definitely one my favorite pizza/flatbread combinations and it’s good the prosciutto came in a tiny package or I may have ended up eating this again and again and again

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