Prosciutto and Arugula Pizza

Prosciutto and Arugula Pizza
Contributor
Prosciutto and Arugula Pizza
Stonefire

Prosciutto and Arugula Pizza

Staying true to authentic baking methods, these flatbreads are made with the finest ingredients using traditional baking methods. Stonefire recipes showcase the versatility of our flatbreads. In 15 minutes you can create a delicious, easy meal for you and your family!

8
Servings
114
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Stonefire Artisan Pizza Crust
  • 1 sprigs fresh mint (optional)
  • 1 Tablespoon olive oil
  • 1 clove garlic, minced
  • 1 small red chile or 1/2 cup grape tomatoes, cut in half
  • ½ 7-ounce package buffalo mozzarella or 1 cup grated mozzarella
  • 1 Cup baby arugula

Directions

Preheat oven to 400 degrees F.

Remove flatbread from packaging and place on a large baking sheet or pizza pan.

Finely chop mint. Place in a small bowl along with oil and garlic. Stir to mix. Brush over flatbread.

Slice chile into rounds. Tear prosciutto into thin strips. Tear cheese into small chunks. Scatter cheese, prosciutto, and chile rounds over flatbread.

Bake in center of preheated oven until cheese is melted and flatbread is crispy to your liking.

Remove from oven. Scatter arugula on top of pizza. Slice and serve warm.

Nutritional Facts

Total Fat
2g
3%
Sugar
3g
3%
Saturated Fat
2g
8%
Carbohydrate, by difference
21g
16%
Protein
3g
7%
Choline, total
5mg
1%
Folate, total
4µg
1%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
32mg
5%
Selenium, Se
2µg
4%
Sodium, Na
78mg
5%
Water
1g
0%

Prosciutto Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Prosciutto Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.