Crispy Prosciutto and Ricotta Flatbread
This Crispy Prosciutto and Ricotta Flatbread features a golden, crispy crust topped with creamy ricotta, salty crisped prosciutto, peppery arugula, and a sweet drizzle of fig jam. It is an elegant yet easy appetizer ready in under 30 minutes.
Equipment
- Large baking sheet
- Parchment paper
- Pastry brush
- Pizza cutter or sharp knife
Ingredients
- 1 large flatbread or naan or thin pizza dough
- 2 tablespoons olive oil extra virgin
- 1 clove garlic minced or grated
- 1 cup whole milk ricotta drained if watery
- 4 slices prosciutto thinly sliced
- 2 tablespoons fig jam
- 1 cup fresh arugula
- 2 tablespoons parmesan cheese freshly grated
- 1/2 lemon juiced
- 1/4 teaspoon black pepper freshly cracked
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Stir the minced garlic into the olive oil, then brush it evenly over the flatbread, covering the edges so they crisp up nicely.
- Spoon small dollops of ricotta evenly across the flatbread, leaving a small border around the edges.
- Drape the prosciutto slices loosely over the ricotta, creating folds and ruffles for extra texture as it bakes.
- Bake for 10 to 14 minutes, until the edges are deeply golden and the prosciutto is crisp.
- Remove from the oven and immediately drizzle with fig jam, scatter arugula over the top, and grate parmesan generously while warm.
- Squeeze fresh lemon juice over the flatbread, finish with cracked black pepper, slice, and serve immediately.
Notes
For the crispiest results, make sure your oven is fully preheated before baking. Drain watery ricotta before using to prevent a soggy crust. Add the arugula and fig jam only after baking so they stay fresh. Leftovers keep in an airtight container in the fridge for up to 2 days and reheat best in the oven.