Home » Appetizers » Arugula Flatbreads with Prosciutto and Muenster Cheese

Arugula Flatbreads with Prosciutto and Muenster Cheese


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

Crispy proscuitto, melted gruyere, and peppery arugula make an impressive, tasty and amazingly simple flatbread treat.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1
Author Rachel Ballard


  • 1 inch premade 6- personal pizza crust
  • 1/4 teaspoon garlic powder
  • 2/3 cup Muenster cheese
  • 3 ounces prosciutto about 4 slices
  • 1 1/2 cups fresh baby arugula
  • 2 tablespoons olive oil


  • 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.


Calories: 1969kcalCarbohydrates: 195gProtein: 65gFat: 102gSaturated Fat: 38gCholesterol: 128mgSodium: 3145mgPotassium: 380mgFiber: 6gSugar: 7gVitamin A: 1475IUVitamin C: 4.5mgCalcium: 948mgIron: 11.9mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm


Similar Posts


  1. YUM! I’m so glad this is a recipe that serves one. My husband would not go for this but I would. This will be a good lunch for me one day. Funny thing, my step-mother just ask me yesterday what prosciutto is and then this recipe shows up. Weird how things pop up sometimes. Thanks! I’m pinning this one for me.

    1. Oh prosciutto is awesome, don’t you think Kim? My husband isn’t exactly down with it either but he’s like a goat. He’ll mostly eat anything except stuffed peppers and roasted tomatoes…go figure!

    2. Prosciutto is not something I’ve had often…very salty… but I still think I will love this. It’s not overloaded with it. No roasted tomatoes? Really? I’d be all over those!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.