Parmigiano Reggiano, Prosciutto and Arugula Flatbread
Serves 12
Time 1 hr
Serve this flavor-packed flatbread as a starter or side. Using premade pizza dough makes it easy to prepare.
Special Diets:
Ingredients
- 1 pound pizza dough, thawed if frozen
- 2 tablespoons extra-virgin olive oil, divided, plus more for the baking sheet
- 1 cup coarsely shredded Parmigiano Reggiano
- 3 ounces thinly sliced prosciutto
- 3 cups baby arugula
- Ground black pepper
Method
On a lightly floured surface, roll pizza dough out into a rough rectangle about 10x16 inches.
Transfer to an oiled baking sheet.
Brush dough with 1 tablespoon of the oil.
Cover and set aside 30 minutes.
Preheat the oven to 450F.
Sprinkle dough with cheese.
Bake in top third of the oven until top and bottom are lightly browned and edges are crisp, about 15 minutes.
Top with prosciutto and bake 3 more minutes.
Remove from the oven, top with arugula, drizzle with remaining 1 tablespoon oil and sprinkle generously with black pepper.
Cut into 12 pieces and serve warm or room temperature.
Nutritional Info:
Per serving: 150 calories (60 from fat), 6g total fat, 1.5g saturated fat, 10mg cholesterol, 430mg sodium, 17g carbohydrates (1g dietary fiber, 1g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 pound pizza dough, thawed if frozen
- 2 tablespoons extra-virgin olive oil, divided, plus more for the baking sheet
- 1 cup coarsely shredded Parmigiano Reggiano
- 3 ounces thinly sliced prosciutto
- 3 cups baby arugula
- Ground black pepper