The Ultimate 10-Minute Prosciutto Arugula Flatbread Pizza

Are you searching for a truly impressive, gourmet meal that you can have on the table in about 10 minutes? A dish that’s perfect for an elegant weeknight dinner, a last-minute get-together, or a sophisticated lunch on the patio? This incredible Prosciutto Arugula Flatbread is your new secret weapon.

This is your ultimate guide to creating a restaurant-quality flatbread pizza using a few smart shortcuts and your grill. We’ll show you how to build a masterpiece of contrasting flavors and textures: a hot, crispy flatbread with gooey melted cheese, topped with salty prosciutto, a cool and peppery arugula-fennel salad, and a bold sprinkle of pungent blue cheese.

What makes this recipe so special is its incredible speed and its complex, sophisticated flavor profile. It’s a celebration of the hot-and-cold, creamy-and-crisp dynamic that makes for a truly memorable meal. This Prosciutto Arugula Flatbread is the epitome of effortless elegance.

Table of Contents

Table of Contents

The Magic of the “Uncooked” Topping

The secret to this vibrant and fresh-tasting Prosciutto Arugula Flatbread is that most of the toppings are added after the flatbread comes off the grill. This classic Italian pizzeria technique ensures that the delicate ingredients maintain their perfect texture and flavor.

• The Hot Base: We grill the flatbread with a layer of melty Fontina cheese, creating a hot, crisp, and cheesy foundation.
• The Cool Toppings: We then pile this hot base with cool, fresh ingredients. The salty prosciutto warms just enough to release its aroma, the crisp arugula and fennel salad stays bright and peppery, and the creamy Gorgonzola provides a bold, tangy finish. This contrast is what makes every bite so exciting.

The Perfect Shortcut: Using Lavash or Flatbread

The key to a 10-minute pizza night is using a store-bought flatbread as your crust. This recipe calls for lavash, which is a perfect choice. Lavash is a thin, soft, unleavened flatbread that becomes incredibly thin and crispy when grilled. It’s the ultimate “thin-crust” hack.

If you can’t find lavash, other great options for this Prosciutto Arugula Flatbread include:

• Large, thin naan bread
• Pocketless pita bread
• Pre-baked thin pizza crusts

The Key Ingredients for Your Gourmet Flatbread

This Prosciutto Arugula Flatbread uses a handful of high-impact, sophisticated ingredients.

• Lavash or other Flatbread: Your time-saving, crispy crust.
• The Cheeses: This recipe brilliantly uses two different cheeses for a complex flavor.
  • Fontina Cheese: A fantastic melting cheese with a mild, nutty, and buttery flavor that creates the perfect gooey base.
  • Gorgonzola Cheese: A type of Italian blue cheese. It adds a sharp, pungent, and salty kick that perfectly cuts through the richness and complements the sweet balsamic dressing.
• Prosciutto: A high-quality, paper-thin Italian dry-cured ham adds a salty, savory, and slightly sweet flavor.
• The Salad: A simple but elegant mix of peppery baby arugula, crisp and thinly sliced fennel, fresh parsley, and sharp red onion.
• The Dressing: A simple vinaigrette of balsamic vinegar and olive oil is all you need to dress the fresh salad.

Step-by-Step Guide to Your 10-Minute Flatbread Pizza

This recipe moves very fast! Have all your ingredients prepped and ready by the grill before you start.

1. Prepare the Grill: Preheat your outdoor grill or an indoor grill pan to a steady medium heat.
2. Prepare the Salad: While the grill heats, prepare your salad. In a large bowl, combine the arugula, thinly sliced fennel, chopped fresh parsley, and thinly sliced red onion. In a small bowl, whisk together the balsamic vinegar and 1 tablespoon of olive oil, and season with salt and pepper. Do not dress the salad yet.
3. Grill the Flatbread: Lightly brush both sides of your lavash or flatbread pieces with olive oil. Place them on the hot grill. Grill for about 2 minutes on the first side, until it has beautiful grill marks and is starting to get crispy.
4. Add Cheese on the Grill: Flip the flatbreads over. Working quickly, immediately top the hot, grilled side with the grated Fontina cheese.
5. Finish Grilling: Continue to grill for another 2 minutes, or until the cheese is completely melted and bubbly, and the bottom of the flatbread is crisp.
6. Assemble Your Masterpiece: Remove the hot, cheesy flatbreads from the grill and transfer them to a platter or cutting board. Immediately arrange the torn pieces of prosciutto over the hot cheese.
7. Toss and Top: Now, pour the balsamic dressing over your bowl of greens and toss to combine. Pile the fresh, dressed salad high on top of the prosciutto.
8. Garnish and Serve: Sprinkle the crumbled Gorgonzola cheese over the top of the salad. Slice your amazing Prosciutto Arugula Flatbread and serve immediately.

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No Grill? No Problem! (Oven Method)

You can easily make this Prosciutto Arugula Flatbread in your oven.

1. Preheat your oven to 450°F.
2. Place the flatbread on a baking sheet and brush with olive oil.
3. Bake for 3-4 minutes until it starts to get crisp.
4. Remove from the oven, flip the flatbread over, top with the Fontina cheese, and return to the oven for another 3-4 minutes until the cheese is melted and the edges are golden.
5. Proceed with topping as directed in the recipe.

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Conclusion: Effortless Elegance on a Plate

This Prosciutto Arugula Flatbread is the epitome of sophisticated, fast, and fresh cooking. It’s a perfect example of how a few high-quality ingredients can be combined in a simple way to create a truly spectacular meal. The dance of hot and cold, creamy and crisp, and salty and sweet makes this a perfect dish for a quick weeknight indulgence or for effortlessly impressing guests.

Frequently Asked Questions (FAQs)