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5-Minute Flatbread Pizza with Prosciutto, Arugula, and Mozzarella Recipe
Prosciutto, mozzarella, tomatoes, and arugula come together for a crisp, light pizza dinner. This recipe is a slight cheat on skillet pizza, since it uses pre-made flatbread instead of pizza dough. Then again, it really does only take five minutes to make, so I don't feel badly about it at all.
Ingredients
- 2 tablespoonsvegetable oil
- 2flatbread pita rounds, whole wheat or regular
- 1 cupgrated mozzarella
- 1 cuparugula
- 1 tablespoonextra-virgin olive oil
- 1 tablespoonfresh juice from 1 lemon
- kosher salt and freshly ground black pepper
- ½ cuphalved grape tomatoes
- ⅛ poundprosciutto
- shaved parmesan, to taste
Directions
- 1
Heat 1 tablespoon of vegetable oil in a 12-inch skillet over medium-high heat until hot. Add the flatbread and cook until browned, about 2 minutes. Flip and then immediately top with the cheese, tomatoes, 2 or 3 pieces of prosciutto and cover and cook until the cheese melts, less than a minute.
- 2
In a small mixing bowl, dress the arugula with the extra-virgin olive oil, lemon juice, salt and pepper and set aside.
- 3
Slide the pita out, place on a serving plate and keep warm in the oven while you cook the remaining batches. Top pizzas with the dressed arugula, parmesan, and a hit of pepper.