Prosciutto & Arugula Flatbread

1. 1
   prep · ~10 min

   Preheat the oven and prepare the baking sheet.

   Place a large baking sheet in the oven and preheat to 450°F (230°C). Let the sheet get very hot — this helps crisp the bottom of the flatbread.

   TIPA hot baking sheet is the secret to a cracker-crisp crust. Don't skip the preheat.
2. 2
   mix · ~5 min

   Mix the flatbread dough.

   1.In a large bowl, whisk together the flour, baking powder, and salt.

   2.Add 2 tablespoons olive oil and warm water. Stir with a wooden spoon until a shaggy dough forms.

   3.Turn onto a lightly floured surface and knead gently for 2 minutes until smooth.

   TIPThe dough should be soft but not sticky. Add flour a teaspoon at a time if it sticks to your hands.
3. 3
   prep · ~5 min

   Roll out the dough.

   Divide the dough into 4 equal balls. Roll each ball into a thin oval or rectangle about 8 inches long, using a rolling pin on a lightly floured surface. The thinner the dough, the crispier the flatbread.

4. 4
   bake · ~6 min

   Par-bake the flatbreads.

   1.Carefully remove the hot baking sheet from the oven and line with parchment paper if using.

   2.Place 2 rolled flatbreads on the sheet, brush lightly with olive oil, and bake for 3 minutes.

   3.Remove from oven and repeat with remaining flatbreads.

   TIPPar-baking ensures the crust stays crisp under the toppings and prevents sogginess.
5. 5
   bake · ~5 min

   Add mozzarella and finish baking.

   Sprinkle shredded mozzarella evenly over all 4 par-baked flatbreads. Return to the oven and bake for 4 to 5 minutes more, until the cheese is melted and bubbly and the edges are golden brown.

6. 6
   assemble · ~2 min

   Top with prosciutto, arugula, and parmesan.

   1.Remove flatbreads from the oven and immediately drape the prosciutto slices over the hot melted cheese.

   2.In a small bowl, toss the arugula with lemon juice and a drizzle of olive oil.

   3.Pile the dressed arugula on top of each flatbread.

   4.Scatter shaved parmesan over the top and finish with a crack of black pepper.

   TIPThe residual heat gently warms the prosciutto and wilts the arugula just enough without making it soggy.
7. 7
   serve

   Slice and serve immediately.

   Cut each flatbread into slices using a pizza cutter or sharp knife. Serve while the crust is still warm and crisp.

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