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Flatout Bread Rosemary Pizza Crust with Arugula

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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