Arugula-Prosciutto Flatbread Pizzas Recipe

Name: Arugula-Prosciutto Flatbread Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pieces lavash or other flatbread, halved; 1 tablespoon extra-virgin olive oil, plus more for brushing; 1/2 cup grated fontina cheese (about 2 ounces); 4 ounces thinly sliced prosciutto, torn; 4 cups baby arugula; 1 bulb fennel, halved, cored and thinly sliced; 2 tablespoons roughly chopped fresh parsley; 1/2 red onion, thinly sliced; 2 tablespoons balsamic vinegar; Kosher salt and freshly ground pepper; 1/2 cup crumbled gorgonzola or other blue cheese (about 2 ounces)

Servings: persons

2 pieces lavash or other flatbread, halved
1 tablespoon extra-virgin olive oil, plus more for brushing
1/2 cup grated fontina cheese (about 2 ounces)
4 ounces thinly sliced prosciutto, torn
4 cups baby arugula
1 bulb fennel, halved, cored and thinly sliced
2 tablespoons roughly chopped fresh parsley
1/2 red onion, thinly sliced
2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
1/2 cup crumbled gorgonzola or other blue cheese (about 2 ounces)

1
Preheat a grill to medium.
2
Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes.
3
Flip the bread and immediately top with the fontina.
4
Continue grilling until the cheese melts, about 2 minutes.
5
Transfer to a platter and top with the prosciutto.
6
Combine the arugula, fennel, parsley and red onion in a large bowl.
7
Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss.
8
Pile on top of the pizzas; sprinkle with the gorgonzola.
9
Photograph by Justin Walker

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pieces lavash or other flatbread, halved, 1 tablespoon extra-virgin olive oil, plus more for brushing, 1/2 cup grated fontina cheese (about 2 ounces), 4 ounces thinly sliced prosciutto, torn, and more.

Yes, Arugula-Prosciutto Flatbread Pizzas falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Arugula-Prosciutto Flatbread Pizzas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions