Enjoy the traditional Italian flavors of prosciutto and parmesan cheese atop a homemade flatbread crust. With two cheeses, the spicy flavor of arugula, and the salty, bacon-like strips of crispy prosciutto, even die-hard pizza-lovers will be satisfied.
½ cup warm water
1½ teaspoons active dry yeast
1½ cups all-purpose flour, plus additional
1 teaspoon salt
1 sprig rosemary
2 cloves garlic, chopped
Salt and pepper, to taste
½ cup goat cheese crumbles
½ cup parmesan, shredded
1 cup arugula
4 slices prosciutto
- Preheat oven to 225 degrees F.
- In a medium-sized, oven-safe bowl sprinkle the yeast over the warm water and let it sit for five minutes. Add the flour and salt, then mix. Turn off the oven, but do not open the oven door. Note: The idea is to keep the oven warm without having it on.
- Flour a clean counter, and knead the dough on the counter until it is smooth and elastic.
- Coat the previously-used, oven-safe bowl with olive oil, and place the dough back in the bowl. Cover the bowl with plastic wrap, and quickly slide it into the oven. Let it sit for 30 minutes.
- Remove the dough from the oven and roll out the dough on the floured countertop.
- Preheat the oven to 450 degrees F, and line a 13x18 baking sheet with aluminum foil.
- Place the dough on the lined baking sheet, and bake it for eight minutes. It will begin to harden into a crust.
- Pluck the needles from the rosemary sprig and chop them into small pieces. Mix the chopped rosemary, garlic, four tablespoons of olive oil, salt and pepper in a small bowl. Brush the mixture over the crust and bake for six minutes.
- Pull the flatbread from the oven. Sprinkle goat cheese crumbles and parmesan over the crust.
- Tear the prosciutto into small pieces and add them, with the arugula, to the top of the flatbread.
- Bake for 10-15 more minutes, or until the crust begins to turn golden brown.
- Let the flatbread cool for five minutes before cutting and serving.