Prosciutto Ricotta Flatbread Pizza
Recipe - The Fresh Grocer - Corporate
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
Birrittella's Pizza Dough - Fresh, 15 oz, 15 Ounce
$2.49$0.17/oz
Bowl & Basket Whole Milk Ricotta Cheese, 15 oz, 15 Ounce
$2.99$0.20/oz
Bowl & Basket Part-Skim Shredded Mozzarella Cheese, 8 oz, 8 Ounce
On Sale!
$1.99 was $2.29$0.25/oz
Fratelli Beretta Diced Prosciutto, 4 oz, 4 Ounce
$5.99$1.50/oz
Bowl & Basket Arugula, 5 oz, 5 Ounce
$2.99$0.60/oz
Not Available
ShopRite Shaved Parmesan Cheese, 6 oz, 6 Ounce
$4.49$0.75/oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz, 5 Ounce
$4.79$0.96/oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb, 5 Pound
$2.69$0.54/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.