Flatbread Pizza topped with Gouda, Prosciutto & Arugula

Flatbread Pizza topped with Gouda, Prosciutto & Arugula

Serves 2 for dinner or 4-6 for appetizer

OBJ: TCW be able to use up the leftover Gouda and prosciutto she has from her dinner party in a light and innovative way

Ingredients:

1 package (2 flatbreads) of Naan flatbread

¼ C extra virgin olive oil

1 C shredded Gouda, plus ¼ C extra for sprinkling

¼ C thinly sliced tomato placed on paper towels to drain (optional)

6 slices prosciutto

1 C arugula

¼ C grated parmesan

Salt and Pepper (S & P)

Procedures:

1.      Preheat oven to 450 degrees and immediately place pizza stone in oven to heat up

2.      Rub each flatbread with 1-2 TBS of olive oil, depending on size of flatbread

3.      Spread ½ C of Gouda around each flatbread (depending on size of flatbread, you may need less or more, do not mound up cheese though, it should be a thin layer)

4.      Place flatbreads on pizza stones for about 5 minutes for the cheese to bubble and flatbreads to crisp

5.      Take flatbreads out

6.      If using tomatoes, top flatbreads with tomatoes

7.      Lay 3 pieces of prosciutto around each flatbread

8.      Top each flatbread with about ½ C of arugula

9.      Sprinkle an additional 2 TBS of Gouda around each flatbread as well as 2 TBS of parmesan

10.  Sprinkle with S & P (use more pepper though as prosciutto is quite salty), and drizzle each with 1 TBS of olive oil

11.  Place pizzas/flatbreads bake on pizza stone and bake for an additional 4 minutes

12.  Take out of oven, place pizza stone on a large cutting board and serve

** In the Glazier household, we always serve our pizza on the pizza stone. This way it remains hot and the second sliced is always crunchy. **