Prosciutto Arugula Flatbread with Balsamic
How to make prosciutto and arugula flatbread topped with balsamic reduction
Yield: 2 flatbreads
Materials
- 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
Instructions
- 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.