Go Back

Italian Inspired Flatbread with Grana Padano and Prosciutto di San Daniele

A delicious spin on flatbread
Prep Time 15 mins
Cook Time 20 mins
Course Appetizer, Main Courses
Cuisine American-Italian, Italian
Servings 4


  • 1 Pound 1 (1 Pound) Ball Pizza Dough At Room Temperature
  • 6 tbsp 6 Tablespoons Olive Oil
  • 1 tsp 1 Teaspoon Dried Oregano
  • 3 cups 3 Cups Sliced Ripe Tomato
  • 4 cups Baby Arugula
  • 8 slices Prosciutto di San Daniele
  • 1 1/2 cups Thinly Sliced Grana Padano Cheese
  • Extra Virgin Olive Oil
  • Coarse Sea Salt


  • Preheat oven to 425 degrees F. and line two baking sheets with parchment paper.
  • Divide the dough in half and using a rolling pin on a lightly floured counter, roll each half of the dough into an oval shape about 1/3 of an inch thick.
  • Gently place each rolled piece of dough on the prepared baking sheets and brush with olive oil.
  • Sprinkle with oregano and then use the tines of a fork to prick the dough evenly over the top.
  • Bake for 15 to 20 minutes or until golden brown and puffy in spots.
  • Immediately arrange the tomatoes, then the arugula on top.
  • Drape the prosciutto over the arugula and then arrange the cheese shavings on top.
  • Drizzle with extra virgin olive oil and salt, cut into eight pieces, serve and enjoy!
Keyword cheese, flatbread, grana padano, italian, pizza, prosciutto, san daniele