Description
Crispy flatbread topped with ripe tomatoes, prosciutto, arugula, and Grana Padano. A simple yet elegant appetizer or light meal.
Ingredients
Units
Scale
- 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