Prosciutto And Arugula Flatbread Recipes

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FIG AND PROSCIUTTO FLATBREAD



Fig and Prosciutto Flatbread image

Provided by Trisha Yearwood

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 8

1 flatbread
1/2 cup hot pepper jelly
1 tablespoon balsamic vinegar
6 fresh figs, quartered
4 ounces thinly sliced prosciutto
1/4 cup baby arugula
2 teaspoons good-quality extra-virgin olive oil
1/2 teaspoon flaky sea salt

Steps:

  • Preheat the oven to 375 degrees F. Place the flatbread crust on a parchment-lined baking sheet.
  • In a small bowl, combine the hot pepper jelly with the balsamic vinegar. Spread the jelly mixture over the flatbread, leaving a border of crust exposed. Bake until the jelly begins to bubble, 4 to 5 minutes.
  • Top the flatbread with the figs. Tear the prosciutto into ribbons and place around the figs. Sprinkle with the baby arugula. Drizzle the olive oil over the flatbread and sprinkle with the flaky sea salt. Slice into triangular pieces and serve immediately.

PROSCIUTTO ARUGULA FLATBREAD WITH BALSAMIC



Prosciutto Arugula Flatbread with Balsamic image

How to make prosciutto and arugula flatbread topped with balsamic reduction

Provided by Jenna Atkinson

Categories     Main Course

Time 35m

Number Of Ingredients 9

flatbread dough
1/2 cup pizza sauce
50 g prosciutto
1/2 cup red pepper (diced)
1/4 cup red onion (diced)
150 g mozzerella (sliced)
3/4 cup arugula
2 tbsp balsamic reduction
1/4 cup strips of parmesan (grated thick or use a potato peeler)

Steps:

  • Make your flatbread dough recipe.
  • Cut your flatbread dough in half. Roll out each of the flatbreads until they are quite thin. (roughly 14"x12" each)
  • Spread your pizza sauce on each of the flatbreads.
  • Arrange your slices of mozzarella on the pizzas. You'll want about 8 slices per flatbread. Do not have them overlapping, arrange them that there is some space in between (couple of cms in between).
  • Sprinkle red peppers and red onions on the flatbread.
  • Rip the prosciutto into strips. Arrange the strips so that each piece folds once on the flatbread.
  • Bake the flatbreads at 475 degrees for 15-20 minutes.
  • Remove the flatbreads from the oven and place on a cutting board.
  • Add arugula and strips of parmesan on the flatbreads.
  • Drizzle balsamic reduction over the flatbreads.
  • Serve your prosciutto arugula flatbread with balsamic drizzle immediately.
  • Store your flatbread in the fridge for up to 3 days.

'PROSCIUTTO' AND ARUGULA FLATBREAD



'Prosciutto' and Arugula Flatbread image

Wow the crowds with this 'Prosciutto' and Arugula Flatbread. With just five ingredients, this 'Prosciutto' and Arugula Flatbread is quick and easy to make.

Provided by My Food and Family

Categories     Bread

Time 22m

Yield 4 servings

Number Of Ingredients 5

1 pkg. (8.8 oz.) naan bread (2 flatbreads)
1/4 cup KRAFT Olive Oil Vinaigrettes - Balsamic
3/4 cup KRAFT Shredded Italian* Five Cheese Blend
2-1/2 oz. OSCAR MAYER Natural Applewood Smoked Ham, folded into triangles
1/2 cup loosely packed baby arugula

Steps:

  • Heat oven to 425°F.
  • Place flatbreads in single layer on baking sheet; drizzle with vinaigrette.
  • Top with cheese and ham.
  • Bake 10 to 12 min. or until edges of flatbreads are golden brown.
  • Top with arugula. Cut each flatbread in half to serve.

Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 690 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 4 g, Protein 15 g

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