RECIPE: Prosciutto Arugula Flatbread

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
  • Flour
  • Salt
  • Pepper


  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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