Parmigiano Reggiano, Prosciutto and Arugula Flatbread

Parmigiano Reggiano, Prosciutto and Arugula Flatbread

Serves 12

Serve this flavor-packed flatbread as a starter or side.

  • 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
  • Freshly ground black pepper
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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 450°F. 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 carbohydrate (1g dietary fiber, 1g sugar), 7g protein
Special Diets: 

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. See our Terms of Service.

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