Flatbread with Arugula, Tomato and Prosciutto

We have a favorite pizza restaurant in Nashville.

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Their crust is so airy and never soggy. They have the beer we like and the atmosphere seems really authentic.

Seems like a great set of problems to have, right? Wrong.

Usually if we have a favorite dish at a restaurant we love, we have a “no trying to make this at home” rule.

I made the mistake of trying to copy our favorite pie and I succeeded. Now we never go there anymore because we can just have it at home-with more beer.

To make matters worse, it couldn’t be easier and it looks fancy schmancy.

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To make grating fresh mozzarella a cinch, pop the whole ball into the freezer for 10 minutes before grating.

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After par-baking the crust, bake with cheese.

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Add red pepper.

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Place prosciutto.

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Top with arugula and tomato.

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Simple flavors, delicious outcome!

photo 1 (1)

Fold your piece of pie in half for best results!

Flatbread with Arugula, Tomato and Prosciutto

ingredients: 

1 pizza dough

1 (8 ounce) fresh mozzarella, grated

1 (3 ounce) package of sliced prosciutto

2 small tomatoes, seeds removed and finely diced

2 hand fulls baby arugula

1/2 teaspoon crushed red pepper

olive oil

sea salt and freshly ground pepper

instructions and directions: 

Heat oven to 375 degrees

Shape pizza dough and bake on parchment line cooking sheet for 7 minutes.

Spread mozzarella cheese onto par-baked dough and bake 15 more minutes or until cheese is browning and bubbling.

Toss arugula with a few drizzles of olive oil, a pinch of salt and a few grinds of pepper.

Sprinkle red pepper over cheese. Tearing each piece of prosciutto once, place pieces evenly over pizza. Then spread arugula and sprinkle diced tomatoes.

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3 thoughts on “Flatbread with Arugula, Tomato and Prosciutto

  1. JP says:

    Are you not going to tell us your favorite pizza place? 🙂

  2. […] Prosciutto Flat Bread. Want a creative outdoor meal? Try Grilling this instead of baking! […]

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