Store-bought pizza dough, a hot oven, and good ingredients do most of the work here. The flatbreads bake until golden and slightly blistered, then get topped cold with arugula, ripe tomatoes, thin-sliced prosciutto, and shavings of Grana Padano. No cooking after assembly; the heat of the bread barely wilts the greens. It’s an Italian approach: good components, minimal handling.
Prosciutto di San Daniele is sweeter and more delicate than Parma; worth using if you can find it. Grana Padano is less aggressive than Parmigiano-Reggiano and shaves cleanly. Sea salt and extra virgin olive oil at the end. Simple.
How to Make Italian Inspired Flatbread with Grana Padano and Prosciutto di San Daniele
Rolling the dough
Let the dough come fully to room temperature before rolling; cold dough tears and springs back. Roll to about a third of an inch thick and prick evenly with a fork to prevent large bubbles. Uneven thickness means some parts will be raw when others are burnt. 
After baking
Add toppings to the flatbreads while they’re still warm, not hot. Hot bread wilts the arugula completely and makes the prosciutto curl and dry out. A minute or two of resting off the baking sheet is enough.
Italian Inspired Flatbread with Grana Padano and Prosciutto di San Daniele
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Crispy flatbread topped with ripe tomatoes, prosciutto, arugula, and Grana Padano. A simple yet elegant appetizer or light meal.
Ingredients
- 1 lbs (454 g) Ball Pizza Dough At Room Temperature
- 6 tbsp Olive Oil
- 1 tsp Dried Oregano
- 3 cups (710 ml) Sliced Ripe Tomato
- 4 cups Baby Arugula
- 8 slices Prosciutto di San Daniele
- 1 1/2 cups (355 ml) Thinly Sliced Grana Padano Cheese
- Extra Virgin Olive Oil
- Coarse Sea Salt
Instructions
- Preheat oven to 425°F (204°C) and line two baking sheets with parchment paper.
- Divide the dough in half and roll each half into an oval shape about 1/3 of an inch thick on a lightly floured counter.
- Gently place each rolled piece of dough on the prepared baking sheets and brush with olive oil.
- Sprinkle with oregano and prick the dough evenly with a fork.
- Bake for 15 to 20 minutes, or until golden brown and puffy.
- Arrange the tomatoes on the baked dough, then top with arugula.
- Drape prosciutto over the arugula and arrange cheese shavings on top.
- Drizzle with extra virgin olive oil and salt.
- Cut into eight pieces and serve.
Notes
- For a crispier crust, pre-bake the flatbreads for 5 minutes before adding toppings.
- Substitute fresh basil for oregano for a slightly different flavor profile.
- Store leftover flatbreads (without toppings) in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 flatbread half
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 4
- Protein: 15
- Cholesterol: 40
This post was published in partnership with Icons of European Taste.
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Frequently Asked Questions
Can I use homemade pizza dough instead of store-bought?
Homemade dough works well; just make sure it is at room temperature before rolling so it stretches without tearing. The recipe calls for 1 pound of dough regardless of source.
When do I add the prosciutto and arugula to the flatbread?
Both are added after the flatbread comes out of the oven. The residual heat slightly wilts the arugula while the prosciutto stays tender rather than turning crisp.
Can I substitute Grana Padano with Parmesan?
Parmesan is a close substitute. Grana Padano has a slightly more delicate, less intense flavor, so if using Parmesan, use a touch less to avoid overpowering the other ingredients.
How thin should I roll the flatbread dough?
About 1/3 inch thick is ideal; it bakes through without burning and gives a good balance between crisp outer edges and a slightly tender center.
