Prosciutto And Arugula Flatbread Food

PROSCIUTTO ARUGULA FLATBREAD WITH BALSAMIC

Steps:

• Make your flatbread dough recipe.
• Cut your flatbread dough in half. Roll out each of the flatbreads until they are quite thin. (roughly 14"x12" each)
• Spread your pizza sauce on each of the flatbreads.
• Arrange your slices of mozzarella on the pizzas. You'll want about 8 slices per flatbread. Do not have them overlapping, arrange them that there is some space in between (couple of cms in between).
• Sprinkle red peppers and red onions on the flatbread.
• Rip the prosciutto into strips. Arrange the strips so that each piece folds once on the flatbread.
• Bake the flatbreads at 475 degrees for 15-20 minutes.
• Remove the flatbreads from the oven and place on a cutting board.
• Add arugula and strips of parmesan on the flatbreads.
• Drizzle balsamic reduction over the flatbreads.
• Serve your prosciutto arugula flatbread with balsamic drizzle immediately.
• Store your flatbread in the fridge for up to 3 days.

FIG AND PROSCIUTTO FLATBREAD

Steps:

• Preheat the oven to 375 degrees F. Place the flatbread crust on a parchment-lined baking sheet.
• In a small bowl, combine the hot pepper jelly with the balsamic vinegar. Spread the jelly mixture over the flatbread, leaving a border of crust exposed. Bake until the jelly begins to bubble, 4 to 5 minutes.
• Top the flatbread with the figs. Tear the prosciutto into ribbons and place around the figs. Sprinkle with the baby arugula. Drizzle the olive oil over the flatbread and sprinkle with the flaky sea salt. Slice into triangular pieces and serve immediately.

ARUGULA-PROSCIUTTO FLATBREAD PIZZAS

Steps:

• Preheat a grill to medium. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes. Flip the bread and immediately top with the fontina. Continue grilling until the cheese melts, about 2 minutes. Transfer to a platter and top with the prosciutto.
• Combine the arugula, fennel, parsley and red onion in a large bowl. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss. Pile on top of the pizzas; sprinkle with the gorgonzola.

ARUGULA-PROSCIUTTO PIZZA

Steps:

• Position a rack in the middle of the oven. Place a pizza stone or upside-down baking sheet on the rack and preheat to 450 ̊ F. Roll out the pizza dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a small bowl with the garlic, rosemary, and salt and pepper to taste.
• Remove the crust from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return to the oven and bake until the cheese is golden and bubbly, about 6 more minutes.
• Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved Parmesan.

PROSCIUTTO AND PEAR GRILLED FLATBREAD

Steps:

• Preheat the oven to 450 degrees F.
• Heat a grill pan over medium-high heat and brush with olive oil.
• Meanwhile, roll out the pizza dough 1/4- to 1/2-inch-thick on a lightly floured surface into the desired shape; for a flatbread I like an elongated oval to fit my grill pan. Place the dough on the grill pan and cook until crusty grill marks appear, about 3 minutes. Flip and grill the other side.
• Top the grilled side with a brushing of olive oil, the sliced pears and fontina cheese, arranging everything in a flat even layer. When the crust is heated through and not doughy, and grill marks appear, remove the flatbread to a sheet pan and place in the oven. Bake until the cheese is melted and the pears are heated through, 5 to 7 minutes.
• Meanwhile, add the arugula to a medium bowl, then drizzle with the lemon juice and some olive oil to lightly coat . Season with a small pinch of salt and the crushed red pepper. Remove the pizza from the oven and top with the prosciutto, then the dressed greens. Drizzle with the truffle honey. Slice and serve! Salty-sweet! Yum!

FIG-PROSCIUTTO PIZZA WITH ARUGULA

Steps:

• For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
• In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
• Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
• For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
• Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!

ARUGULA WITH PROSCUITTO AND BURRATA

Steps:

• Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.
• Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.