Prosciutto Ricotta Flatbread Pizza
Recipe - Dearborn Market
Prosciutto Ricotta Flatbread Pizza
Prep Time5 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 lb. refrigerated pizza dough
½ to 1 cup Bowl & Basket whole milk ricotta cheese
1 package (2 cups) Bowl & Basket shredded mozzarella cheese
2 oz sliced prosciutto
1 cup Bowl & Basket Arugula
Bowl & Basket Balsamic glaze, for drizzling
¼ cup shaved parmesan cheese
olive oil, for prepping pizza surfaces
flour, for prepping pizza surfaces
Directions
- Preheat the oven to 450 and remove the pizza dough from the refrigerator. Place on a lightly floured work surface to rest for 15-20 minutes.
- Gently roll or stretch out the dough to a circle, approximately 9 inch long (or 13 inch long if doing a more rustic oval shape).
- Lightly oil a baking sheet and gently transfer the pizza dough to it.
- Sprinkle shredded mozzarella over the surface of the dough, followed by spoonfuls of ricotta (these can just be placed randomly wherever you want and as much as you want!).
- Rip the prosciutto into smaller pieces and place on top of the pizza.
- Bake pizza at 450 for 12-14 minutes, or until golden and bubbly.
- Remove from the oven and top with arugula, shaved parmesan, and a generous drizzle of balsamic glaze.
- Cut into pieces and serve.
5 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Pillsbury Classic Mini Pizza Crusts, 8 count, 16.3 oz
$3.99$0.31/oz
Bowl & Basket Whole Milk Ricotta Cheese, 15 oz
$3.29$0.22/oz
Bowl & Basket Whole Milk Shredded Mozzarella Cheese, 8 oz
$2.79$0.35/oz
Formaggio Sliced Fresh Mozzarella Prosciutto, Fresh Basil Charcuterie Roll, 7 oz
$8.49$1.21/oz
Bowl & Basket Arugula, 5 oz
$2.99$0.60/oz
Colavita Original Glaze with Balsamic Vinegar of Modena, 8.5 fl oz
$10.49$1.31/oz
BelGioioso Freshly Shaved Parmesan Cheese, 10 oz
$7.99$0.80/oz
Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz
$13.29$0.79/fl oz
King Arthur Baking Company Unbleached All-Purpose Flour, 5 lbs
$6.99$1.40/lb
Directions
- Preheat the oven to 450 and remove the pizza dough from the refrigerator. Place on a lightly floured work surface to rest for 15-20 minutes.
- Gently roll or stretch out the dough to a circle, approximately 9 inch long (or 13 inch long if doing a more rustic oval shape).
- Lightly oil a baking sheet and gently transfer the pizza dough to it.
- Sprinkle shredded mozzarella over the surface of the dough, followed by spoonfuls of ricotta (these can just be placed randomly wherever you want and as much as you want!).
- Rip the prosciutto into smaller pieces and place on top of the pizza.
- Bake pizza at 450 for 12-14 minutes, or until golden and bubbly.
- Remove from the oven and top with arugula, shaved parmesan, and a generous drizzle of balsamic glaze.
- Cut into pieces and serve.