This easy Prosciutto Flatbread recipe is a versatile, delicious appetizer, snack side dish, or main course. Serve it for lunch, dinner, or whenever you want a quick and satisfying bite!
When the hunger cravings hit, one of my favorite dishes to make is a flatbread pizza. I mean, food that you can eat with a knife and fork if you really want to, but also food that you can pick up and eat with your hands is always a winner in my book!
This Prosciutto Flatbread pizza effortlessly combines the rustic charm of flatbread with the rich, savory, crispy prosciutto and the peppery kick of baby arugula.
It’s so easy to make in under 15 minutes. You’re gonna love it!
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🌟 Why this recipe works
This delicious recipe is a great idea no matter what time of day it is. Here are a few reasons to love prosciutto arugula flatbread:
- Balanced bite – You get crispy, salty prosciutto, peppery arugula, and nutty cheese in each bite.
- Easy – Anyone can make this! Whether you’re a beginning home cook or a seasoned pro in the kitchen, this recipe is easy to follow by all.
- Fast – With minimal prep time and short cooking time, these cute little flatbreads bake in just about 10 minutes!
🛒 Ingredient notes
- Flatbread – You can use any type of flatbread that you like. I use naan flatbreads for this usually, but you can easily substitute pita bread, tortillas, thin focaccia bread, roti, or other flatbreads.
- Prosciutto – Use thinly sliced prosciutto.
- Fresh arugula – Peppery arugula works best in this recipe. But you can also use spinach or other mixed greens.
- Balsamic vinegar – You’ll need some for a light olive oil balsamic vinegar glaze, but I also like to drizzle a little extra on top of the flatbread just before serving.
- Cheeses – This recipe calls for shredded mozzarella cheese as well as thinly shaved parmesan cheese. I substitute my favorite dairy-free cheeses and it still tastes great!
- Olive oil – Use your favorite and best tasting extra-virgin olive oil.
- Garlic – The recipe calls for two cloves of minced garlic. But I love really garlicky flatbread and will often add an extra clove in. You do you!
- Lemons – You’ll need both lemon juice and lemon zest. The acidity of the lemons plus the sweetness of the balsamic vinegar helps balance the bitter arugula.
Substitutions and mix-in ideas:
- Add fresh basil for a bright herbaceous flavor.
- Add sliced red onion for a kick of bright onion flavor and crunch.
- You can use almost any kind of cheese, from goat cheese to parmesan cheese. To make this dairy-free, I use my favorite dairy-free mozzarella shreds.
- Go nuts! Add sliced almonds, chopped pecans, or chopped cashews.
✅ Step-by-step instructions
A full list of ingredients and detailed instructions are in the printable recipe card at the bottom of this post. But here are step-by-step photos to show you how to make this prosciutto flatbread pizza.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together 2 tablespoons of olive oil and the garlic.
- Brush the garlic olive oil onto each of the flatbreads.
- Top flatbread with prosciutto, then shredded mozzarella over each.
- Bake at 400°F for 8-10 minutes, until the cheese melts and the edges of the flatbread are slightly crispy.
- While the flatbread are cooking, mix together the balsamic vinegar, lemon juice, lemon zest, and remaining tablespoon of olive oil in a large bowl.
- Toss the arugula in with the dressing.
- When the flatbread is done baking, top flatbread with the dressed arugula and shaved parmesan.
👩🏻🍳 Recipe FAQs
Prosciutto is a dry-cured Italian ham renowned for its delicate texture and a perfect balance of saltiness and sweetness. Its popularity on flatbread pizza lies in the ability of its thin, savory slices to crisp up during baking, adding a rich and savory dimension that complements the other ingredients.
While prosciutto is the traditional choice, you can certainly experiment with other cured hams if needed. However, keep in mind that prosciutto’s unique flavor and texture play a significant role in the overall appeal of the dish. Consider options like serrano or coppa as alternatives, adjusting quantities to match your taste preferences.
This prosciutto flatbread is best enjoyed immediately after it’s made. However, you can store leftovers in an airtight container in the refrigerator for p to 3 or 4 days.
The best way is to reheat flatbread pizza in an air fryer. Place leftovers on aluminum foil in your air fryer basket and reheat at 350°F for 1 to 2 minutes, just until the flatbread is heated through again. You can reheat in the microwave, but the bread will not come out as crisp as it will in the air fryer.
🍽 Serving ideas
So many ways to enjoy this prosciutto flatbread any time of day!
- For lunch: Enjoy with a BLT Pasta Salad or Italian Bow Tie Salad.
- For dinner: Make it a complete meal by adding some comforting soup, like One Pot Lasagna Soup or Instant Pot Potato Corn Chowder. Serve with a side of veggies, like Grilled Asparagus in Foil or Instant Pot Broccoli.
- For a late-night snack: Make some Instant Pot Popcorn or more Crispy Prosciutto with some cheese to snack on with the flatbread.
🍷 🥂 Wine pairings
This prosciutto and arugula flatbread can pair well with a variety of wines. My two favorite wine pairings for this dish:
- Prosecco – The light and effervescent qualities of Prosecco make it an excellent choice to cut through the richness of the prosciutto and cheese. Its crisp acidity and fruity notes, often featuring green apple or pear, provide a refreshing contrast that enhances the overall dining experience.
- Unoaked Chardonnay – Unoaked Chardonnay, with its crisp acidity and bright citrus and green apple flavors, can be a wonderful partner for prosciutto flatbread. The absence of heavy oak allows the wine to enhance the freshness of the arugula and provide a clean palate for the delicate flavors of the prosciutto.
Learn more about our favorite wine pairings for pizza.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Baking sheet – You’ll need a rimmed baking sheet and parchment paper to make this flatbread recipe.
- Spatula – Use a wide spatula to transfer the flatbread from the hot baking sheet to a plate.
More pizza recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Prosciutto Flatbread
Equipment
Ingredients
- 3 Tablespoons olive oil, divided
- 2 garlic cloves, minced
- 4 pieces flatbread
- 4 slices prosciutto
- ½ cup shredded mozzarella
- ½ Tablespoon balsamic vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup baby arugula
- ¼ cup shaved parmesan
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together 2 tablespoons of olive oil and the garlic.
- Brush the garlic olive oil onto each of the flatbreads.
- Top each flatbread with one slice of prosciutto, then sprinkle an even amount of shredded mozzarella over each. Bake at 400°F for 8-10 minutes, until the cheese melts and the edges of the flatbread are slightly crispy.
- While they are in the oven, mix together the balsamic vinegar, lemon juice, lemon zest, and remaining tablespoon of olive oil in a large bowl. Toss the arugula in with the dressing.
- When the flatbread is done baking, top with the dressed arugula and shaved parmesan.
Notes
- You can substitute gouda or fontina cheese for the mozzarella.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
