5-Minute Flatbread Pizza with Prosciutto, Arugula, and Mozzarella Recipe

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Yasmin Fahr

This recipe is a slight cheat on skillet pizza, since it uses pre-made flatbread instead of pizza dough. Then again, it really does take just five minutes to make, so I don't feel badly about it at all. I made two personal pizzas in succession and the first one didn't get soggy or cold by the time the second was done, but if you want to speed things up, you can also opt to make the pies side-by-side in two skillets and finish both simultaneously.

Once the bread is browned, a quick blast of heat melts the mozzarella and warms the prosciutto and tomato. Before serving, I added a handful of lemon and olive oil-dressed arugula and some paper-thin sheets of shaved Parmesan. I used the rest of the arugula and tomatoes to make an easy side salad, with avocado, scallions, and fresh corn cut from the cob for a more complete dinner. (I also purchased way too much prosciutto and placed that on the table for a snack.)

Feel free to play around with the ingredients in the pizza to make it your own. I went with American prosciutto from La Quercia, but imported would work just as well depending on how much you want to spend. I also went with a ball of mozzarella and grated it myself, but you could buy shredded instead if you want to cut back even more on time.

Recipe Facts

Active: 5 mins
Total: 10 mins
Serves: 2 servings

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Ingredients

  • 2 tablespoons vegetable oil

  • 2 flatbread pita rounds, whole wheat or regular

  • 1 cup grated mozzarella

  • 1 cup arugula

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon fresh juice from 1 lemon

  • Kosher salt and freshly ground black pepper

  • 1/2 cup halved grape tomatoes

  • 1/8 pound prosciutto

  • Shaved Parmesan, to taste

Directions

  1. Heat 1 tablespoon of vegetable oil in a 12-inch skillet over medium-high heat until hot. Add the flatbread and cook until browned, about 2 minutes. Flip and then immediately top with the cheese, tomatoes, 2 or 3 pieces of prosciutto and cover and cook until the cheese melts, less than a minute.

  2. In a small mixing bowl, dress the arugula with the extra-virgin olive oil, lemon juice, salt and pepper and set aside.

  3. Slide the pita out, place on a serving plate and keep warm in the oven while you cook the remaining batches. Top pizzas with the dressed arugula, parmesan, and a hit of pepper.

Nutrition Facts (per serving)
788 Calories
38g Fat
77g Carbs
34g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 788
% Daily Value*
Total Fat 38g 49%
Saturated Fat 11g 54%
Cholesterol 67mg 22%
Sodium 1955mg 85%
Total Carbohydrate 77g 28%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 34g
Vitamin C 11mg 53%
Calcium 449mg 35%
Iron 4mg 24%
Potassium 501mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)