This Prosciutto and Arugula Flatbread combines crispy flatbread, creamy ricotta, salty prosciutto, and peppery arugula for a restaurant-quality meal at home. It’s incredibly simple to assemble yet feels impressively gourmet. The contrast of warm, chewy crust with cool, lemony greens makes every bite exciting.
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Why You’ll Love This Prosciutto and Arugula Flatbread
- Effortless elegance: A handful of quality ingredients creates a stunning result.
- Perfect textures: Crispy base, creamy cheese, silky prosciutto, and fresh arugula.
- Total versatility: Works as an appetizer, light dinner, or party snack.
- Luxurious shortcut: Pre-made dough makes it achievable any night.
Ingredients & Tools
- 1 lb pre-made pizza or flatbread dough, at room temperature
- 2 tbsp extra virgin olive oil, divided
- 1 cup whole milk ricotta cheese
- 1 lemon, zested and juiced
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp flaky sea salt, plus more for finishing
- 1 cup freshly grated mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 4 oz thinly sliced prosciutto
- 3 cups fresh arugula
Tools: Rimmed baking sheet, parchment paper, rolling pin (optional), small mixing bowls, microplane or zester
Notes: Using whole milk ricotta makes a world of difference in creaminess, and get prosciutto sliced fresh from the deli counter for the best flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 20 g |
| Carbs: | 38 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Room temperature dough is non-negotiable. If your dough is cold, it will be stubborn and snap back when you try to stretch it. Let it sit on the counter for at least 30-60 minutes—it makes the whole process so much easier.
- Don’t skip the lemon zest in the ricotta. It might seem like a small thing, but that bright, citrusy pop cuts through the richness of the cheeses and prosciutto beautifully. It’s the secret flavor weapon here.
- Grate your own cheeses. Pre-shredded bagged cheeses are coated with anti-caking agents that can prevent them from melting as smoothly. Taking a minute to grate your own mozzarella and Parmesan will give you that perfect, gooey melt.
- Wait to dress the arugula. You’ll toss the arugula with lemon juice and oil right before serving. Doing it too early will make it wilt and lose its lovely fresh crunch, which is a key part of the final dish.
How to Make Prosciutto and Arugula Flatbread
Step 1: Preheat your oven to 475°F (245°C). This high heat is crucial for getting a crisp, golden crust on your flatbread. Place a rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper—this prevents sticking and makes cleanup a dream.
Step 2: Prepare your dough. On a lightly floured surface, gently stretch and press your room-temperature dough into a rough rectangle or oval, about ¼-inch thick. You can use a rolling pin if you like, but I often just use my hands—it gives it a more rustic, artisanal look. Don’t worry about it being perfect! Transfer the stretched dough to your prepared baking sheet.
Step 3: Create the ricotta base. In a small bowl, combine the ricotta, lemon zest (save the juice for later!), one tablespoon of olive oil, black pepper, and that ¼ teaspoon of flaky sea salt. Mix it well with a fork until it’s smooth and combined. You’ll notice the aroma from the lemon zest is just incredible already.
Step 4: Assemble the flatbread. Using a spoon or offset spatula, spread the ricotta mixture evenly over the dough, leaving about a half-inch border around the edges for a lovely crust. Then, sprinkle the grated mozzarella and Parmesan cheeses over the top of the ricotta. Drizzle the entire thing with the remaining tablespoon of olive oil.
Step 5: Time to bake! Place the baking sheet in the preheated oven and bake for 12-15 minutes. You’re looking for the crust to be puffed and golden brown, and the cheese to be melted, bubbly, and spotted with delicious-looking brown bits. Ovens can vary, so keep an eye on it after the 12-minute mark.
Step 6: While the flatbread bakes, prepare your toppings. In a medium bowl, toss the fresh arugula with a generous squeeze of the fresh lemon juice you saved from earlier. You don’t need much extra oil here, as the flatbread itself is already rich. Just a light coating to make the leaves glisten.
Step 7: Carefully remove the flatbread from the oven—it will be piping hot! Let it rest on the baking sheet for just 2-3 minutes. This brief rest makes it easier to slice. Then, artfully drape the slices of prosciutto over the hot flatbread. The residual heat will soften the prosciutto just perfectly.
Step 8: Pile the lemony arugula high on top of the prosciutto. The contrast of the warm flatbread and the cool, crisp greens is part of the magic. Finish it all with an extra pinch of flaky sea salt and another crack of black pepper. Slice and serve immediately while it’s warm and the textures are at their absolute best.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended due to fresh arugula and prosciutto.
- Reviving: Reheat in a toaster oven or oven at 375°F for 5–7 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple tomato soup — The acidity and warmth of the soup are a classic, comforting pairing that complements the salty, rich flavors of the flatbread without overpowering it.
- Marinated olives and artichoke hearts — These provide a briny, tangy counterpoint that cleanses the palate between bites of the creamy flatbread.
- Charcuterie board leftovers — If you have some leftover salami, cheeses, and nuts, they make for a perfect, no-fuss side that continues the Italian theme.
Drinks
- A crisp Pinot Grigio or Sauvignon Blanc — The high acidity and citrus notes in these white wines mirror the lemon in the dish and cut through the fat beautifully.
- A light-bodied, fizzy Lambrusco — Don’t knock a red bubbly! Its slight sweetness and effervescence are a surprisingly fantastic match for the salty prosciutto and rich cheese.
- Sparkling water with lemon — A non-alcoholic option that still provides the bubbles and citrus to refresh your palate, making each bite of the flatbread taste new again.
Something Sweet
- Lemon sorbet — It’s a light, palate-cleansing finish that echoes the citrus notes from the flatbread itself, ending the meal on a bright, refreshing note.
- Amaretti cookies — These classic Italian almond cookies are crunchy, not too sweet, and their distinct flavor is a lovely way to conclude an Italian-inspired meal.
- Dark chocolate espresso beans — Just a few of these after dinner provide a bitter, rich counterpoint to the meal’s saltiness and are the perfect little bite.
Top Mistakes to Avoid
- Mistake: Using cold dough. This is the number one reason for a tough, difficult-to-stretch crust. Cold dough is elastic and will fight you, resulting in a thick, doughy base instead of a thin, crisp one.
- Mistake: Overloading the flatbread with toppings. It might be tempting to add more cheese or more prosciutto, but a heavier load can make the center soggy and prevent the crust from crisping up properly. A little goes a long way.
- Mistake: Adding the arugula before baking. I’ve messed this up before too… the delicate arugula will burn to a crisp in the hot oven in seconds. It must be a fresh topping added after baking.
- Mistake: Not preheating the oven sufficiently. A screaming hot oven is what gives you that blistered, professional-looking crust. If the oven isn’t hot enough, you’ll steam the dough rather than bake it crisp.
Expert Tips
- Tip: Get creative with your crust. Before adding toppings, you can brush the naked dough border with a little garlic-infused olive oil or sprinkle it with everything bagel seasoning for an extra flavor-packed crunch.
- Tip: Use a pizza stone or steel. For an even crispier, restaurant-quality bottom crust, preheat a pizza stone or baking steel in the oven and bake your parchment-lined flatbread directly on it.
- Tip: Make it a full meal. For a more substantial dinner, add a softly fried or poached egg on top of each slice. The runny yolk creates an incredible, rich sauce that brings everything together.
- Tip: Master the reheat. Leftovers are best revived in a toaster oven or a conventional oven at 375°F for 5-7 minutes. The microwave will make the crust soft and the arugula sad, so avoid it if you can.
FAQs
Can I make the dough from scratch?
Absolutely! If you have a favorite pizza dough recipe, by all means, use it. A simple dough with bread flour will give you a chewier, more substantial crust. Just remember the golden rule: let it come to room temperature before you try to shape it. The effort is worth it, but the pre-made stuff is a fantastic and totally valid shortcut for a busy night.
What can I use instead of ricotta?
If you’re not a ricotta fan, a good substitute is fresh goat cheese (chèvre). It has a similar creamy, spreadable texture but with a tangier flavor profile that also pairs wonderfully with the prosciutto and lemon. You could also use a high-quality, whole-milk cottage cheese blended until smooth.
My flatbread came out soggy in the middle. What happened?
This usually points to one of two things: either the oven wasn’t hot enough to quickly set and crisp the base before the toppings released their moisture, or the flatbread was overloaded with too many wet ingredients. Next time, ensure a blazing hot oven and use a light hand with the ricotta spread—a thin, even layer is all you need.
Can I prepare any part of this ahead of time?
You can! You can mix the ricotta with the lemon zest, oil, and pepper a day in advance and keep it covered in the fridge. You can also grate your cheeses ahead of time. But for the best texture, stretch the dough and assemble the flatbread just before you’re ready to bake it.
Is there a way to make this vegetarian?
For sure. Simply omit the prosciutto. To make up for the lost salty, savory element, you could add thinly sliced caramelized onions, some chopped sun-dried tomatoes, or even a sprinkle of capers or kalamata olives after baking. It’ll be just as delicious and satisfying.
Prosciutto And Arugula Flatbread
Make this easy Prosciutto and Arugula Flatbread for a gourmet meal in 35 minutes. Perfect for dinner or entertaining. Get the simple recipe now!
Ingredients
For the flatbread:
-
1 lb pre-made pizza or flatbread dough (at room temperature)
-
2 tbsp extra virgin olive oil (divided)
-
1 cup whole milk ricotta cheese
-
1 lemon (zested and juiced)
-
1/2 tsp freshly cracked black pepper
-
1/4 tsp flaky sea salt (plus more for finishing)
-
1 cup freshly grated mozzarella cheese
-
1/4 cup freshly grated Parmesan cheese
-
4 oz thinly sliced prosciutto
-
3 cups fresh arugula
Instructions
-
Preheat your oven to 475°F (245°C). Place a rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper.01
-
On a lightly floured surface, gently stretch and press your room-temperature dough into a rough rectangle or oval, about ¼-inch thick. Transfer the stretched dough to your prepared baking sheet.02
-
In a small bowl, combine the ricotta, lemon zest (save the juice for later!), one tablespoon of olive oil, black pepper, and that ¼ teaspoon of flaky sea salt. Mix it well with a fork until it’s smooth and combined.03
-
Using a spoon or offset spatula, spread the ricotta mixture evenly over the dough, leaving about a half-inch border around the edges for a lovely crust. Then, sprinkle the grated mozzarella and Parmesan cheeses over the top of the ricotta. Drizzle the entire thing with the remaining tablespoon of olive oil.04
-
Place the baking sheet in the preheated oven and bake for 12-15 minutes. You’re looking for the crust to be puffed and golden brown, and the cheese to be melted, bubbly, and spotted with delicious-looking brown bits.05
-
While the flatbread bakes, prepare your toppings. In a medium bowl, toss the fresh arugula with a generous squeeze of the fresh lemon juice you saved from earlier.06
-
Carefully remove the flatbread from the oven—it will be piping hot! Let it rest on the baking sheet for just 2-3 minutes. Then, artfully drape the slices of prosciutto over the hot flatbread.07
-
Pile the lemony arugula high on top of the prosciutto. Finish it all with an extra pinch of flaky sea salt and another crack of black pepper. Slice and serve immediately while it’s warm and the textures are at their absolute best.08
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