Prosciutto and arugula pizza
No time to make pizza dough? Use flatbread for a quick, substantial base, and add your own toppings. Our choice? Red chili, citrus zest, tomatoes, prosciutto, fresh mozzarella and arugula.
sprigs of fresh
, or 1/2 cup (125 mL) grape tomatoes, cut in half
1/2 200-g pkg
, or 1 cup (250 mL) grated mozzarella
PREHEAT oven to 450F (220C). Place flatbread on a large baking sheet or pizza pan. Finely chop mint. Place in a small bowl along with oil and garlic. Stir to mix. Brush over flatbread. Slice chili into rounds. Tear prosciutto into thin strips. Tear cheese into small chunks. Scatter cheese and chili rounds over flatbread.
BAKE in centre of preheated oven until cheese is melted and flatbread is crispy, about 10 min. Remove from oven and sprinkle with orange zest. Scatter arugula overtop. Slice and serve warm.
Nutrition (per serving)
- 8 g,
- 19 g,
- 6 g,
- 1 g,
- 348 mg.