Tuesday, January 18, 2011

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

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)

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. **


  1. Hi Gina! Do you think I can find Naan in a regular grocery store like A&P? This sounds amazing.

  2. Yes, I bought it at Shoprite. I found it by the bakery section, not in the bread aisle though:)

  3. You use the worst font ever...