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Flatout Rosemary Pizza Crusts with Arugula, Prosciutto and Fontina
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Ingredients
1
Rosemary Olive Oil Artisan Flatout Bread Pizza Crust
1/4
cup
chopped baby arugula
2-3
slices
of Prosciutto di Parma
3-4
Tablespoons of Fontina Cheese
S&P to taste
EVOO for drizzling
Juice from 1/2 a lemon
Instructions
Pre heat oven to 400 F and bake the flatbread for 5 minutes on a greased baking sheet
In a bowl toss chopped arugula with salt, pepper, olive oil and lemon juice
Top Flatout bread with arugula and then Prosciutto. Top with grated Fontina.
Cut as desired
Notes
*To make it easier to chew and slice the pizza, chop up the prosciutto a touch before hand.
*Also makes great appetizers
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