Flatbread With Prosciutto, Mozzarella and Arugula

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This look requires a small other enactment due to the fact that it calls for making your ain flatbread. But if you person a small other time, oregon prevention it for the weekend, it’s worthy the other spot of effort. You can, successful a pinch, usage store-bought flatbread oregon adjacent tortillas, but I impulse you to effort making your own. It’s fun, and thing beats freshly made flatbread.

Italian "00" flour is simply a soft, achromatic flour that is highly refined.

To drink: a sparkler, specified arsenic prosecco oregon cava.

The dough needs to remainder twice, for a full of 3 1/2 hours.

Adapted from "Cucina of Le Marche," by Fabio Trabocchi with Peter Kaminsky (Ecco, 2006).

Ingredients

For the dough

1/2 cupful full milk
4 cups Italian 00 flour oregon all-purpose flour, positive much for the enactment aboveground (see headnote)
1 spoon baking powder
8 tablespoons (1 stick) unsalted butter, astatine country temperature
3/4 cupful lukewarm water
1 tablespoonful kosher salt

For the filling

3 cups arugula, pugnacious stems removed (2 ounces)
1 tablespoonful extra-virgin olive oil
12 ounces thinly sliced prosciutto (about 24 slices), astatine country temperature
1 lb caller whole-milk mozzarella, chopped into bladed slices, astatine country temperature

Nutritional Facts

Per serving

Calories
630
Fat
35 g
Saturated Fat
18 g
Carbohydrates
51 g
Sodium
1860 mg
Cholesterol
120 mg
Protein
32 g
Fiber
2 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Cucina of Le Marche," by Fabio Trabocchi with Peter Kaminsky (Ecco, 2006).

Tested by Domenica Marchetti .

Published July 10, 2011

Updated March 13, 2026