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Prosciutto Arugula Flatbread with Balsamic

How to make prosciutto and arugula flatbread topped with balsamic reduction
Prep Time15 mins
Active Time20 mins
Total Time35 mins
Course: Main Course
Keyword: pizza
Yield: 2 flatbreads


  • 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


  • 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.