Why You Will Love This Recipe
Grilled Flatbread with Arugula and Prosciutto is one of those recipes that feels fancy but comes together in minutes. With crispy bread, peppery greens, and savory cured meat, it’s perfect for a quick lunch, appetizer, or even a light dinner. Plus, you can customize it with whatever fresh ingredients you have on hand!
Ingredients
- 1 store-bought or homemade flatbread (10–12 inches)
- 2 cups fresh arugula
- 4–6 thin slices of prosciutto
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons olive oil (plus extra for drizzling)
- 1 tablespoon balsamic glaze
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Ingredient Prep Guide
Flatbread: If using store-bought, let it sit at room temperature for 10 minutes to soften slightly. If homemade, roll it out to 1/4-inch thickness.
Arugula: Rinse and pat dry thoroughly. Wet greens will make the flatbread soggy!
Prosciutto: Tear the slices into rustic pieces for easy topping. Keep refrigerated until ready to use.
Parmesan: Use a vegetable peeler to shave thin curls for the best texture.
Equipment & Tools
- Grill pan or outdoor grill
- Tongs
- Pastry brush
- Cutting board
- Sharp knife
Step-by-Step Instructions
First, heat your grill pan or outdoor grill over medium-high heat. Brush both sides of the flatbread lightly with olive oil and sprinkle with garlic powder. Once the grill is hot, place the flatbread directly on the grates. Grill for 2–3 minutes per side until golden and lightly charred. Use tongs to flip carefully—this happens fast!
Next, transfer the grilled flatbread to a cutting board. Layer the prosciutto evenly over the warm bread. The heat will soften the meat slightly, making it taste richer. Scatter the arugula on top, then sprinkle with Parmesan shavings. Drizzle everything with balsamic glaze and a final pinch of salt and pepper. Slice into wedges and serve immediately.
Key Details
Total Time: 15 mins (Prep: 5 mins | Cook: 10 mins)
🍽️ Servings: 2–4 people
⚙️ Equipment: Grill pan, tongs, pastry brush
Serving Suggestions
Pair this grilled flatbread with a chilled glass of rosé or sparkling water with lemon for a refreshing meal. For a heartier spread, add grilled chicken skewers or a bowl of tomato soup. To make it party-ready, slice into smaller squares and serve as an appetizer.
Pro Tips
Don’t skip the balsamic glaze! Its sweet-tangy flavor balances the saltiness of the prosciutto. If you don’t have any, reduce balsamic vinegar in a pan over low heat until syrupy. For extra crunch, add toasted pine nuts or a sprinkle of crushed red pepper.
If your flatbread puffs up while grilling, gently press it down with a spatula. This ensures even cooking and maximizes crispy texture. If using an outdoor grill, oil the grates well to prevent sticking.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 1 day. To reheat, place flatbread on a baking sheet in a 350°F oven for 5–7 minutes. Add fresh arugula and prosciutto after reheating to maintain texture.
Troubleshooting
Soggy bread?: Grill the flatbread longer to crisp it up, and always dry arugula completely. Assemble just before serving.
Bland flavor?: Adjust seasoning with flaky sea salt or a squeeze of lemon juice. Quality Parmesan makes a big difference!
Frequently Asked Questions
Can I use a different cheese?
Absolutely! Goat cheese, mozzarella, or even feta work well here. Freshness is key.
What if I don’t have a grill pan?
A skillet works too! Cook the flatbread over medium heat, pressing gently with a spatula.
Is there a vegetarian option?
Skip the prosciutto and add roasted veggies like zucchini or bell peppers for a meat-free version.
Grilled Flatbread with Arugula and Prosciutto
Ingredients
- 1 store-bought or homemade flatbread 10–12 inches
- 2 cups fresh arugula
- 4 –6 thin slices of prosciutto
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons olive oil plus extra for drizzling
- 1 tablespoon balsamic glaze
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Heat your grill pan or outdoor grill over medium-high heat. Brush both sides of the flatbread lightly with olive oil and sprinkle with garlic powder. Once the grill is hot, place the flatbread directly on the grates. Grill for 2–3 minutes per side until golden and lightly charred. Use tongs to flip carefully—this happens fast!
- Transfer the grilled flatbread to a cutting board. Layer the prosciutto evenly over the warm bread. The heat will soften the meat slightly, making it taste richer. Scatter the arugula on top, then sprinkle with Parmesan shavings. Drizzle everything with balsamic glaze and a final pinch of salt and pepper. Slice into wedges and serve immediately.