Flatbread Prosciutto and Salad Pizza

12 SmartPoints
Prep time: 10 min
Cook time: 6 min
Serves: 4

Ingredients

• 250 g (8.8 oz) whole-grain naan flatbreads

• 60 ml (¼ cup) prepared sun-dried tomato pesto

• 175 ml (¾ cup) shredded reduced-fat Italian cheese blend

• 3 ml (¾ tsp) red pepper flakes

• 10 ml (2 tsp) olive oil

• 10 ml (2 tsp) lemon juice

• 5 ml (1 tsp) red-wine vinegar

• 140 g (5 oz) baby arugula (1.3 L [5 cups])

• 4 slices prosciutto, cut into thin strips

• 2 plum tomatoes, thinly sliced 30 ml (2 Tbsp) grated Parmesan

• 30 ml (2 Tbsp) grated Parmesan cheese

Instructions

1. Preheat oven to 230°C (450°F).

2. Place flatbreads on large baking sheet. Spread tomato pesto on each, and sprinkle with cheese blend and red pepper flakes. Bake until bread is browned on bottom and cheese is melted, about 6 minutes.

3. Meanwhile, whisk together oil, lemon juice, vinegar, and salt in large bowl. When flatbreads are done, add arugula to bowl and toss to coat.

4. Top pizzas with prosciutto and tomatoes, then with arugula salad. Sprinkle with Parmesan. Cut each pizza into 2 pieces and serve at once.

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