Grilled Flatbread with Prosciutto, Parmesan, and Arugula

grilled flatbread recipe

Makes an appetizer portion for 4, or 1 personal pizza

9″ dough, either homemade or store bought

4 slices of prosciutto

1/4 cup pesto

1/4 cup freshly grated Parmesan

1/2 cup arugula

1 tbsp fresh Lemon juice

Olive oil

Turn grill to medium heat.

On a flat surface, roll out dough until 1/8″ thick. This will give you very thin flatbread. For thicker flatbread, roll to 1/4″ in thick. Brush both sides with a small amount of olive oil. Grill just the dough for 2-3 min on both sides until nicely marked.

Off the grill, spread the pesto evenly across the surface of the dough. Layer with prosciutto and Parmesan. Put back on the grill with the lid closed for 2 min, or until all cheese is melted.

In a bowl, toss arugula with lemon juice. Once pizza is off the grill sprinkle with dressed arugula. Serve immediately for best results.

*Photographed by Alli Shepherd