Prosciutto, Parmesan and arugula flatbread

Recipe & food styling Marisa Curatolo.



1/2 teaspoon sugar

3/4 cup warm water

2 teaspoons active dry yeast

1 3/4 cups bread flour, plus more for rolling

1 teaspoon coarse salt


12 slices prosciutto

1 cup arugula

1 cup shaved parmesan cheese

2 tablespoons lemon zest

Coarse salt and cracked black pepper, to season

Extra-virgin olive oil, for drizzling


For dough, dissolve sugar in warm water and sprinkle with yeast; let rest for 5 minutes.

Using an electric mixer with dough hook, combine flour and salt. Add yeast mixture. Allow dough to mix at medium speed for about 10 minutes. Transfer to large bowl and cover with plastic wrap; set in warm place to rise until doubled, about 1 hour.

Preheat oven to 375°F. Divide dough into 4 medium balls. On lightly floured surface, roll each ball into long strips. Repeat with remaining balls. Place on parchment lined baking sheet. Prick tops evenly with fork. Bake until crust is crispy and lightly golden, about 8 to 10 minutes.

To assemble, divide topping evenly among flatbread. Season with salt and pepper; drizzle with olive oil.