• Prep Time: 5 mins
  • Cooking Time: 55 mins
  • Serves: 16

Prosciutto Arugula Flatbread Pizza

  • Recipe Submitted by on

 Ingredients List

  • For the beverage pairings
  • Corona Extra® 12-ounce bottles
  • Kim Crawford Sauvignon Blanc
  • For the onions
  • 2 large yellow onions
  • 1 Tbs olive oil
  • 1 Tbs butter
  • 1 tsp salt
  • 1 Tbs balsamic vinegar
  • For the flatbreads
  • ½ cup caramelized onions see above and below
  • 2 cloves garlic
  • 2 Tbs olive oil
  • 4 slices prosciutto
  • 4 flat round flatbreads
  • 7 oz gouda or gruyere
  • 3 oz baby arugula
  • ½ cup shaved parmesan


For the onions
Slice the onions in half and cut into thick half-moon slices.

Heat the olive oil and butter over medium in a large skillet, and add the onions and stir to coat the onions with the butter/olive oil.

Allow to cook on low/medium low for about 10 minutes, stirring occasionally.

Add the salt (and a little water if your onions are drying out) and mix well.

Continue to cook, stirring regularly (let them get brown, but not burned) for about 20 more minutes.

Mix in the balsamic vinegar, and cook for 2 minutes longer, stirring.

Remove from the heat and allow to cool.

Store in the refrigerator in a covered container or freeze until needed.

For the flatbreads
Preheat the oven to 450 degrees F.

Mince the garlic and add it to the olive oil. Mix well and let it sit while you gather the other ingredients.

Slice the prosciutto and grate the cheese.

Brush the flatbreads with the garlicky olive oil.

Top with caramelized onions, grated cheese and prosciutto.

Bake in the oven for 8-10 minutes. Cheese will be bubbly and brown!

Top with arugula and shaved parmesan.

Slice into wedges and serve immediately.

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