Best Prosciutto And Arugula Flatbread Recipes

ARUGULA-PROSCIUTTO FLATBREAD PIZZAS

Arugula-Prosciutto Flatbread Pizzas image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pieces lavash or other flatbread, halved
1 tablespoon extra-virgin olive oil, plus more for brushing
1/2 cup grated fontina cheese (about 2 ounces)
4 ounces thinly sliced prosciutto, torn
4 cups baby arugula
1 bulb fennel, halved, cored and thinly sliced
2 tablespoons roughly chopped fresh parsley
1/2 red onion, thinly sliced
2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
1/2 cup crumbled gorgonzola or other blue cheese (about 2 ounces)

Steps:

Preheat a grill to medium. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes. Flip the bread and immediately top with the fontina. Continue grilling until the cheese melts, about 2 minutes. Transfer to a platter and top with the prosciutto.
Combine the arugula, fennel, parsley and red onion in a large bowl. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss. Pile on top of the pizzas; sprinkle with the gorgonzola.

Nutrition Facts : Calories 450 calorie, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 70 milligrams, Sodium 1220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 24 grams

PROSCIUTTO ARUGULA FLATBREAD WITH BALSAMIC

Prosciutto Arugula Flatbread with Balsamic image

How to make prosciutto and arugula flatbread topped with balsamic reduction

Provided by Jenna Atkinson

Categories Main Course

Time 35m

Number Of Ingredients 9

Ingredients

flatbread dough
1/2 cup pizza sauce
50 g prosciutto
1/2 cup red pepper (diced)
1/4 cup red onion (diced)
150 g mozzerella (sliced)
3/4 cup arugula
2 tbsp balsamic reduction
1/4 cup strips of parmesan (grated thick or use a potato peeler)

Steps:

Make your flatbread dough recipe.
Cut your flatbread dough in half. Roll out each of the flatbreads until they are quite thin. (roughly 14"x12" each)
Spread your pizza sauce on each of the flatbreads.
Arrange your slices of mozzarella on the pizzas. You'll want about 8 slices per flatbread. Do not have them overlapping, arrange them that there is some space in between (couple of cms in between).
Sprinkle red peppers and red onions on the flatbread.
Rip the prosciutto into strips. Arrange the strips so that each piece folds once on the flatbread.
Bake the flatbreads at 475 degrees for 15-20 minutes.
Remove the flatbreads from the oven and place on a cutting board.
Add arugula and strips of parmesan on the flatbreads.
Drizzle balsamic reduction over the flatbreads.
Serve your prosciutto arugula flatbread with balsamic drizzle immediately.
Store your flatbread in the fridge for up to 3 days.