Flatbread Pizza with arugula and Prosciutto
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!
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.
Tried this recipe?Let us know how it was!