Prosciutto and Arugula Flatbread

This elegant flatbread combines the salty, savory notes of thinly sliced prosciutto with the peppery bite of fresh arugula, all finished with a drizzle of balsamic glaze. It's a sophisticated yet simple appetizer or light meal.

Prosciutto and Arugula Flatbread
  • Prep time: 16 minutes
  • Cook time: 16 minutes
  • Total time: 32 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: Italian

Ingredients

  • 1 large flatbread or pre-made pizza crust (about 12x8 inches)
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 4 ounces fresh mozzarella cheese, thinly sliced or torn
  • 2 ounces Parmesan cheese, grated
  • 3 ounces thinly sliced prosciutto
  • 2 cups fresh arugula
  • 2 tablespoons balsamic glaze
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place the flatbread or pizza crust on a baking sheet.
  3. In a small bowl, mix the olive oil and minced garlic. Brush this mixture evenly over the surface of the flatbread, leaving a small border.
  4. Arrange the fresh mozzarella slices over the garlic-oil base.
  5. Sprinkle the grated Parmesan cheese over the mozzarella.
  6. Bake for 8-10 minutes, or until the cheese is melted and bubbly and the crust is lightly golden.
  7. Remove the flatbread from the oven. Immediately arrange the slices of prosciutto over the hot cheese.
  8. Top generously with fresh arugula.
  9. Drizzle the balsamic glaze all over the flatbread.
  10. Season with salt and freshly ground black pepper to taste. Slice and serve immediately.

Tips

  • Add the prosciutto and arugula after baking to keep them fresh and prevent wilting.
  • A good quality balsamic glaze is essential for the final flavor.
  • Use a very thin crust for a crispier, more elegant result.

Frequently Asked Questions

Can I use a different type of cured meat?

Yes, thinly sliced salami, speck, or even crispy pancetta could be used as alternatives to prosciutto, though they will offer a different flavor profile.

What if I don't have balsamic glaze?

You can make your own by simmering balsamic vinegar in a small saucepan over medium-low heat until it reduces and thickens to a syrupy consistency. Alternatively, a light drizzle of good quality balsamic vinegar can be used, but it won't be as concentrated.

How should I store leftovers?

This flatbread is best enjoyed fresh. If you have leftovers, store them loosely covered in the refrigerator for up to 24 hours. Reheat briefly in a low oven to crisp the crust, but the arugula may wilt.