Arugula & Prosciutto di Parma Flatbread
Tasty and gluten free flatbread alternative.
Recipe Servings: 8 portions
Recipe Preparation Time: 2 minutes
Recipe Cook Time: 18 minutes
1 pouch (250g) Lucini® Rosemary Cinque e Cinque
3 tbsp + 1 tbsp Lucini® Premium Select Extra Virgin Olive Oil®
3 cups of water
2 tsp kosher salt
1 1/2 cups shredded mozzarella cheese
1 cup baby arugula
1/4 lb Prosciutto di Parma
1 medium sweet onion, sliced and sauteed
Freshly grated Parmigiano Reggiano, to taste
Cracked black pepper, to taste
Heat oven to 500 ˚F and prepare the Cinque é Cinque mix according to the directions on the package.
For a thin crispy crust, pour enough batter into the hot, greased pan to form a very thin layer. Bake for approximately 10 minutes, until golden and crispy on top, and remove from oven.
For a thicker crust, pour all of the batter into the hot, greased pan. Bake for approximately 12 minutes, and remove from oven.
Once removed from oven, top with sauteed onions and mozzarella cheese, and return to oven for 5 minutes.
Remove from oven again, top with arugula and prosciutto and return to oven for 2 minutes.
Remove from oven and let cool for 5 minutes. Before serving, drizzle with extra virgin olive oil, cracked black pepper and Parmigiano Reggiano.
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