Prosciutto Flatbread Recipe

5 from 2 votes

Prosciutto Flatbread Recipe is an Italian flatbread recipe topped with mozzarella, salty prosciutto, and fresh arugula for a crisp, flavorful bite with quick oven baking, fresh toppings, and 15-minute prep. Garlic, olive oil, and melted mozzarella create the base before the prosciutto and arugula are layered on and finished with balsamic glaze and shaved Parmesan.

Prep Time10

Cook Time5

Total Time15

Course: Main Course

Cuisine: Italian

Servings:

Calories: 456kcal

Author: Jami Powell

Equipment

Baking sheet
Small bowl
Basting brush
Knife

Ingredients

2 store-bought flatbreads
4 ounces prosciutto thinly sliced
2 cups wild red arugula fresh
3 cloves garlic minced
4 tablespoons olive oil divided
6 ounces whole milk mozzarella cheese not the pre-shredded variety
balsamic glaze for drizzling
¼ cup shaved parmesan
¼ teaspoon Italian seasoning
¼ teaspoon red pepper flakes optional
salt and pepper to taste

Instructions

Preheat your oven to 500°F (260°C). In a small bowl, mix minced garlic with 3 tablespoon of olive oil.
Place the flatbreads on a baking sheet. Brush each flatbread with the garlic-infused olive oil.
Sprinkle shredded mozzarella cheese evenly over the flatbreads. Season with red pepper flakes (if using) and Italian seasoning.
Place the flatbreads in the preheated oven and bake for 3-5 minutes, or until the cheese is melted and bubbly and the flatbreads are golden brown. Keep a close eye on them to avoid burning.
In a medium bowl, toss the arugula with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.
Remove the flatbreads from the oven. Slice the prosciutto vertically and arrange on top, then scatter the seasoned arugula over the prosciutto.
Drizzle balsamic glaze over the top. Sprinkle with shaved Parmesan cheese. Slice and serve immediately.

Notes

Cooking Notes

The flatbread bakes quickly at a very hot oven temperature so the crust crisps while the mozzarella melts. Fresh toppings like prosciutto and arugula are added after baking so they stay vibrant and fresh. Finish with balsamic glaze and shaved Parmesan just before serving.

Tips for Best Results

Brush the flatbread evenly with garlic olive oil so the crust crisps during baking.
Bake just until the cheese melts and bubbles to prevent the flatbread from burning.
Add the prosciutto and arugula after baking so they stay tender and fresh.
Slice and serve immediately while the flatbread is still warm.

How to Know It’s Ready

The cheese should be melted and bubbly and the flatbread lightly golden around the edges.

Nutrition