Flatbread prosciutto and salad pizza

Total Time
17 min
6 min
6 min
In this recipe, pizza and salad come together as a single dish - a warm, crusty flabread base topped with a lemony, vinaigrette-dressed helping of arugula layered with tomatoes and salty proscuitto. Serve this makeshift pizza when guests stop in for an impromptu dinner or drink. It's practically finger food, and feels like the kind of easy, low-key meal that can be made as a group effort. Plus, there's little to no clean up needed afterwards! The warm flatbread base will slightly wilt the arugula, and we love to forego forks and just fold the flatbreads up around the toppings, making a handheld envelope of Italian-inspired goodness.


Naan bread(s)

8½ oz

Sun-dried tomato pesto

¼ cup(s)

Shredded part-skim mozzarella cheese

¾ cup(s), or Italian cheese blend

Red pepper flakes

¾ tsp

Olive oil

2 tsp

Fresh lemon juice

2 tsp

Red-wine vinegar

1 tsp

Table salt

¼ tsp


5 cup(s), baby variety, (5-ounce) container


2 oz, (4 slices), cut into thin strips

Plum tomato(es)

2 medium, thinly sliced

Grated Parmesan cheese

2 Tbsp


  1. Preheat oven to 450°F.
  2. 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.
  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.
  5. Per serving: 1 pizza half