Flatbread Pizza with arugula and prosciutto.
Flatbread pizza with arugula and Prosciutto is super delicious and easy to make.
This flatbread pizza has all of my favorite ingredients in one bite — first, crunchy bread drizzled with olive oil, thinly sliced tomatoes, and melted fresh mozzarella cheese. Then, topped with a tarragon vinaigrette arugula salad and thinly sliced prosciutto. Yum!
The key to making this recipe is finding quality fresh ingredients. In this case, to purchase the bread and fresh mozzarella we took a special trip to Whole Foods. Additionally, if you can’t find fresh tarragon, substitute it with fresh dill or basil.
Also, the edible flowers pictured don’t add much flavor, but they add more color to this already beautiful recipe.
This flatbread pizza is part of our Love you a Brunch! Party menu and was placed next to fruits, cheeses, salami, olives, fresh bread, croissant sandwiches, and cheesy hashbrown cups. The best thing about the menu for this party is that everything can be made ahead of time to make sure you can sit down and enjoy your guests.
Flatbread Pizza with arugula and Prosciutto
Ingredients
Tarragon vinaigrette
- 2 tbsp tarragon vinegar
- 1 tsp dijon mustard
- 2 tbsp fresh tarragon finely chopped
- salt and pepper to taste
- 1/2 cup olive oil
Flatbread Pizza
- 1 loaf of ciabatta bread
- olive oil for drizzling
- 4 medium sized tomatoes sliced into thin rounds
- 1 log fresh mozzarella cheese sliced into rounds
- 1 5 oz package of arugula (set aside)
- 1/2 lb package of prosciutto (set aside)
Instructions
Tarragon dressing
- In a mixing bowl add two tablespoons of tarragon vinegar. If you don't have tarragon vinegar, you can use champagne vinegar or apple cider vinegar.
- Add dijon mustard, fresh tarragon, salt, and pepper.
- Slowly add olive oil, starting one drop at a time, while whisking thoroughly. As the dressing starts to emulsify you can gradually add more oil at a faster pace. Continue whisking until the dressing comes together.
Ciabatta
- Preheat oven to 350 F.
- Cut the ciabatta bread in half and drizzle olive oil over each loaf.
- Place the thinly sliced tomatoes on the Pizza 1/4 of an inch apart, so that when you cut the pizza, every slice has one whole round.
- Put the bread in the oven and bake for approximately 10 minutes or until the bread starts to lightly toast.
- Remove from the oven and place the mozzarella cheese on the bread. Return to the oven and let the cheese melt.
- In the meantime, toss the arugula with the dressing. Don't dress the arugula too soon or it will be soggy.
- Once again, remove the pizza from the oven and cut into squares.
- Finally, top each slice with arugula salad and prosciutto.
Lastly, I want to thank you for visiting Fiestanosiesta.com. I hope you get to try this yummy recipe and let me know what you think.
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