Amp up your table with this super easy Prosciutto Arugula Flatbread Pizza. Simple ingredients, with big flavors – this is one you’ll want to make a lot of!
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Now that party season is well and truly underway, I wanted to share with you my FAVORITE recipe to make for sharing (truth be told, it’s also my favorite for NOT sharing). I like to make things easy for you. You’re so welcome.
We’re talking sweet caramelized onions, thinly sliced salty prosciutto, creamy cheese, and peppery arugula. Can you GET any better than this?
The time to make this is about an hour, but that is predominantly the caramelized onions. If you are like me, you’ll make a ton of onions ahead and freeze them in baggies for this exact kind of recipe (or to add to a grilled cheese). If you have everything prepped and ready to go on baking sheets – you can have this ready in under 15 minutes!
The flatbreads themselves come together and cook quickly. You can assemble the day before if you like, and just bake and top with the arugula and Parmesan when you need them. The point is, relax. Enjoy the holidays!
Check out my Italian Deli Flatbread Pizza too! Salami, onions, olives, mozzarella, sundried tomatoes and artichokes… yes please.
Why this recipe works:
- Easy to make ahead.
- Fast to cook.
- SO delicious!
Kylee’s Notes & FAQs
See my post on how to make caramelized onions ahead
- Make these flat bread pizzas ahead – and cook when your guests arrive. Top with the arugula and Parmesan right before serving.
- Use pita bread in place of the flatbread (if that’s what you have!)
- Switch it up – use homemade pizza sauce (or store-bought) and mix up your toppings!
- Switch out the gouda for mozzarella cheese, gruyere or any kind of cheese that you particularly enjoy – whatever you like, is whatever goes!
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Caramelized onions. See notes.
- Garlic & olive oil. This forms the base instead of using tomato or cream-based sauce. It adds a delicious but subtle garlic flavor to the flatbreads.
- Prosciutto. Get this in your supermarket deli or in the specialty lunch meats section.
- Flatbreads. Any kind of flatbread or lavosh base will do. You can even use tortillas!
- Gouda. I like gouda for its mild, soft taste and texture. No worries if you can’t find it; gruyere and mozzarella are great stand-ins!
- Arugula. Baby arugula is SO good; it has a slightly peppery flavor that enhances the overall flavor of this flatbread.
- Parmesan. Shaved Parmesan adds a little salty flavor to the flatbread. Shred your own or buy it shaved. Either is great!
How to make Flatbread Pizzas
- Preheat the oven to 400 degrees F.
- Mince the garlic and add it to the olive oil. Mix well and let it sit while you gather the other ingredients.
- Slice the prosciutto and grate the cheese.
- Brush the flatbreads with the garlicky olive oil.
- Top with caramelized onions, grated cheese, and prosciutto.
- Bake in the oven for 8-10 minutes. The cheese will be bubbly and brown!
- Top with arugula and shaved Parmesan.
- Slice into wedges and serve immediately.
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Prosciutto Arugula Flatbread Pizza
Ingredients
- ½ cup caramelized onions (see above and below)
- 2 cloves garlic
- 2 tablespoons olive oil
- 4 slices prosciutto
- 4 flat round flatbreads
- 7 ounces gouda (or gruyere)
- 3 ounces baby arugula
- ½ cup shaved parmesan
Directions
- Preheat the oven to 400℉.
- Mince the 2 cloves garlic and add it to the 2 tablespoons olive oil. Mix well and let it sit while you gather the other ingredients.
- Slice the 4 slices prosciutto and grate the 7 ounces gouda.
- Brush the 4 flat round flatbreads with the garlicky olive oil.
- Top with ½ cup caramelized onions grated cheese and prosciutto.
- Bake in the oven for 8-10 minutes. Cheese will be bubbly and brown!
- Top with 3 ounces baby arugula and ½ cup shaved parmesan.
- Slice into wedges and serve immediately.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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