Cheesy Prosciutto & Arugula Flatbread

May 25, 2022
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Photo by MJ Kroeger. Prop Stylist: Sophia Pappas. Food Stylist: Kate Buckens.
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

Flatbread is the perfect weeknight meal, as it comes together fast and is highly customizable with ingredients you already have in the fridge. Silky prosciutto and peppery arugula is a classic combination, elevated by the addition of rich, tangy cheese. BelGioioso Shaved Salad Blend—a combination of Parmesan, Romano, and Asiago cheese—adds sweet and nutty notes that complement the salty prosciutto.

Store-bought pizza dough makes this meal a breeze, and all the toppings can be prepared while the dough bakes. Salami or ham are good alternatives if prosciutto is unavailable, and you can swap in baby spinach for another green option. Olives add a briny bite, but feel free to substitute with any pickled item such as capers or chopped cornichons. This flatbread is a favorite for summer entertaining (think: picnics, pool parties, and more), since it can be made a few hours ahead, travels well, and is best served at room temperature. —kay chun

Test Kitchen Notes

This recipe is shared in partnership with BelGioioso Cheese. For more BelGioioso recipes, check out our dreamiest, cheesiest recipes here. —The Editors

What You'll Need
  • All-purpose flour, for dusting
  • 1 (12-ounce) pizza dough (thawed, if frozen)
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • 1/4 cup pitted green olives, chopped
  • 3 ounces thinly sliced prosciutto
  • 1 to 2 cups baby arugula
  • 1/4 to 1/2 cups BelGioioso Shaved Salad Blend cheese
  1. Heat oven to 350°F. Line a baking sheet with parchment paper.
  2. On a lightly floured work surface and using a lightly floured rolling pin, roll out the dough into a circle or rectangle about ⅛-inch-thick (about a 12-inch circle or a 12- x 10-inch rectangle). Transfer the dough to the prepared baking sheet. Brush dough evenly with olive oil and season with salt. Bake until dough is golden and crisp underneath, about 20 minutes. Transfer to a rack to cool slightly.
  3. Scatter the olives over the flatbread and top with prosciutto and arugula. Finish with cheese and drizzle with more olive oil. Cut into wedges and serve.

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