This recipe is almost too fancy for this blog. Look at all those fancy words you have to pronounce just to get through it. I’m sorry about that. If I had to break this down into a southerner’s terms, I’d call this salty unsmoked bacon pizza with peppery greens and Swiss cheese.
Of course everything I just wrote would be entirely wrong, so that wouldn’t be fair. And since this wonderfully salty, gooey, pizza-ish goodness doesn’t taste anything like my made up title, we should probably throw that whole thing out.
Just forget I said that.
This flatbread is impressive. Serve small slices as an appetizer or a larger version for dinner and you’ll be amazed at the flavor. The peppery arugula adds the perfect amount of freshness. It will wilt a bit under the warmth of the hot cheese and oven-crisped prosciutto and that’s okay.
Just make sure you don’t add any salt to this dish–it has plenty on its own. It’s good hot or room temperature and couldn’t be easier to make. Just assemble, bake and enjoy. You’ll love it.
Arugula Flatbreads with Muenster Cheese
- Preheat the oven to 375.
- Brush the pizza crust with the olive oil and sprinkle with garlic powder.
- Layer on the cheese.
- Bake 5 minutes, then add the prosciutto. Bake 5-6 more minutes or until the prosciutto is slightly crisp and the cheese is melted.
- Remove from the oven and immediately top with the arugula. It will wilt slightly under the heat of the pizza. Drizzle with a tablespoon more olive oil. Slice and serve.