Prosciutto, Parmesan and arugula flatbread

There are few things as lovely as paper-thin melt in your mouth prosciutto. Here, we keep it simple, paired it with savoury Parmesan, peppery arugula and a homemade flatbread. Ask the butcher for Prosciutto di Parma, which is the most authentic and highest quality Italian prosciutto. Absolutely perfect for any cheese board or seriously, in place of a cheeseboard!
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Recipe & food styling Marisa Curatolo.

Recipe & food styling Marisa Curatolo.

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings



  • 1/2 teaspoon sugar
  • 3/4 cup warm water
  • 2 teaspoons active dry yeast
  • 1 3/4 cups bread flour, plus more for rolling
  • 1 teaspoon coarse salt


  • 12 slices prosciutto
  • 1 cup arugula
  • 1 cup shaved parmesan cheese
  • 2 tablespoons lemon zest
  • Coarse salt and cracked black pepper, to season
  • Extra-virgin olive oil, for drizzling


For dough, dissolve sugar in warm water and sprinkle with yeast; let rest for 5 minutes.

Using an electric mixer with dough hook, combine flour and salt. Add yeast mixture. Allow dough to mix at medium speed for about 10 minutes. Transfer to large bowl and cover with plastic wrap; set in warm place to rise until doubled, about 1 hour.

Preheat oven to 375°F. Divide dough into 4 medium balls. On lightly floured surface, roll each ball into long strips. Repeat with remaining balls. Place on parchment lined baking sheet. Prick tops evenly with fork. Bake until crust is crispy and lightly golden, about 8 to 10 minutes.

To assemble, divide topping evenly among flatbread. Season with salt and pepper; drizzle with olive oil.