Staying in this weekend? Create this must-try flatbread for yourself in just 20 minutes. And of course, you’ll need some wine to pair it with — a Sonoma County Pinot Noir!
- 1 package pre-made pizza dough
- 2 tbsp olive oil, divided
- 4 oz fresh mozzarella, torn into chunks
- 4 slices prosciutto, torn into pieces
- 2 cups baby arugula
- 2 tbsp fresh basil, julienned
- 2 tsp balsamic vinegar or glaze
- 2 oz Parmesan cheese, shaved
- Preheat oven to 450°F.
- Dust surface with flour, and if the dough is sticky, dust it directly with a little more flour. Use your hands and gently work from the middle out to shape the ball into a 10-inch round. Transfer to parchment paper on a baking sheet.
- Brush the dough with 1 tablespoon olive oil; then spread the mozzarella evenly across it. Bake for about 10 minutes or until the edges are golden-brown and crisp and the cheese is melted.
- While the flatbread is baking, combine the arugula and basil in a large mixing bowl. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper. Toss
well to distribute the dressing.
- After baking, carefully transfer the flatbread to a clean cutting board. Add the pieces of prosciutto. Then pile the arugula mix over top. Finally, top with the shaved Parmesan. Cut into 6 slices and serve warm.