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Prosciutto and Arugula Flatbread Pizza

April 25, 2020

Pizza has been our biggest quarantine treat. But with three hungry and growing boys, we are now a 3 pizza family and it's getting expensive. Making pizza at home is so easy and inexpensive!


There was the best flatbread pizza place next to where I used to work. I am missing that pizza big time! The combination of flavors is just perfection! I hope that you like it as much as we do...


For the dough, used the "Master Recipe" from the "Artisan Bread in Five Minutes a Day" cookbook (see my last post for directions).


https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/


"Master Recipe" dough, grapefruit sized ball

Cornmeal

Tomato sauce

Arugula

Mozzarella, sliced

Prosciutto

Balsamic Glaze


1. Preheat oven to 475 degrees.

2. On a floured surface, roll out the dough as thin as you can. Like super thin! I like to make it rectangular in shape so that it fits the cookie sheet. Can use a pizza stone if you have it.

3. Sprinkle a layer of cornmeal on the cookie sheet. This will give a good crunch to the crust and will keep it from sticking.

4. Transfer the dough to the cookie sheet and spread the tomato sauce to the edges.

5. Spread out a layer of arugula, then mozzarella and lastly, the prosciutto.

6. Bake in oven for 12-15 minutes, until golden.

7. Drizzle on the balsamic glaze and top with more fresh arugula. Enjoy!!






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