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.
This article was originally published on Chatelaine.com.
Prosciutto and arugula pizza
Prep time 10 minutes
Total time 20 minutes
Makes 8 slices
Ingredients:
300-g flatbread
2 sprigs of fresh mint
1 tbsp olive oil
1 garlic clove, minced
1 small red chili, or 1/2 cup grape tomatoes, cut in half
3 slices of prosciutto
1/2 200-g pkg buffalo mozzarella, or 1 cup grated mozzarella
1/2 tsp grated orange zest
1 cup baby arugula
Method:
1. 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.
2. Bake in centre of preheated oven until cheese is melted and flatbread is crispy, about 10 minutes. Remove from oven and sprinkle with orange zest. Scatter arugula overtop. Slice and serve warm.
Calories 165 | Protein 8 g | Carbohydrates 19 g | Fat 6 g | Fibre 1 g | Sodium 348 mg