Ingredients with Measurements:
- 1 pre-made flatbread crust
- 2 tablespoons olive oil
- 1/2 cup shredded mozzarella cheese
- 2 ounces thinly sliced Prosciutto di Parma
- 1 cup fresh arugula
- 1/4 cup shaved Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Place the flatbread crust on the baking sheet.
3. Brush the olive oil over the flatbread crust.
4. Sprinkle the shredded mozzarella cheese over the flatbread crust.
5. Layer the Prosciutto di Parma over the cheese.
6. Bake the flatbread in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.
7. Remove the flatbread from the oven and let it cool for a few minutes.
8. Top the flatbread with fresh arugula.
9. Sprinkle the shaved Parmesan cheese over the arugula.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Preheat the oven to 425°F.
Serving size:
- This recipe serves 2-4 people.
Nutritional information:
- Calories: 340
- Fat: 22g
- Carbohydrates: 19g
- Protein: 18g
Substitutions for ingredients:
- Instead of Prosciutto di Parma, you can use any other type of cured ham.
- Instead of arugula, you can use spinach or mixed greens.
Variations:
- Add sliced cherry tomatoes or roasted red peppers for extra flavor.
- Drizzle balsamic glaze over the top for a tangy kick.
Tips and tricks:
- Make sure to brush the olive oil evenly over the flatbread crust to prevent any dry spots.
- Don't overload the flatbread with toppings, as it may become soggy.
Storage instructions:
- Store any leftover flatbread in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the flatbread, place it in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Cut the flatbread into slices and serve on a wooden cutting board or platter.
Garnishes:
- Garnish with fresh basil leaves or chopped parsley.
Pairings:
- Serve with a glass of red wine or a crisp salad.
Suggested side dishes:
- Garlic bread or roasted vegetables.
Troubleshooting advice:
- If the flatbread becomes too soggy, try baking it on a wire rack to allow the air to circulate.
Food safety advice:
- Make sure to cook the flatbread to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Prosciutto di Parma is a type of Italian cured ham that originated in the Parma region of Italy.
Flavor profiles:
- The salty Prosciutto di Parma pairs perfectly with the peppery arugula and nutty Parmesan cheese.
Serving suggestions:
- Serve the flatbread as an appetizer or a light lunch.
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Region: Italian