Flatbread prosciutto and salad pizza
Sun-dried tomato pesto
Shredded part-skim mozzarella cheese
¾ cup(s), or Italian cheese blend
Red pepper flakes
Fresh lemon juice
5 cup(s), baby variety, (5-ounce) container
2 oz, (4 slices), cut into thin strips
2 medium, thinly sliced
Grated Parmesan cheese
- Preheat oven to 450°F.
- Place flatbreads on large baking sheet. Spread tomato pesto on each and sprinkle with mozzarella and red pepper flakes. Bake until bread is browned on bottom and cheese is melted, about 6 minutes.
- Meanwhile, whisk together oil, lemon juice, vinegar, and salt in large bowl. When flatbreads are done, add arugula to bowl and toss to coat.
- Top pizzas with prosciutto and tomatoes, then with arugula salad. Sprinkle with Parmesan. Cut each pizza into 2 pieces and serve at once.
- Per serving: 1 pizza half