White Prosciutto Flatbread With Arugula and Mascarpone

4 servings
30 min prep time
09 hrs 50 min total time

A simple yet lively flatbread with dollops of rich mascarpone on top.

Ingredients

Dough

2 1/4 cups all-purpose flour

1 teaspoon fine sea salt

3/4 teaspoon active dry yeast

1 teaspoon extra-virgin olive oil

Toppings

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

2 ounces prosciutto, thinly sliced

1/2 cup (2 ounces) Parmesan, finely grated

Black pepper

1/2 cup Vermont Creamery Mascarpone

4 ounces arugula

Directions

  • STEP 1

    Combine flour and salt in medium bowl. Dissolve yeast in 1 cup lukewarm water and 1 teaspoon olive oil. Add yeast mixture to flour; stir to combine. Let dough rest for 30 minutes.

  • STEP 2

    Lightly knead dough until smooth, about 3 minutes. Divide dough in half, shape into rounds, then transfer to a plate. Cover; refrigerate 8 to 24 hours. Let dough sit at room temperature 45 minutes before making pizza.

  • STEP 3

    Heat oven to 500℉. If available, place a cast iron pizza pan, baking stone, or baking steel in oven to preheat.

  • STEP 4

    Lightly flour pizza peel or cookie sheet. Gently stretch 1 round of dough into an irregular circular shape and place onto peel or cookie sheet. Brush with 1 tablespoon olive oil; sprinkle with half the garlic. Place half of prosciutto on top. Top with 1/4 cup Parmesan; grind black pepper over pizza. Gently shake pizza peel back and forth until pizza slides slightly; open oven and quickly slide pizza onto pizza pan or baking stone. If not using pizza pan or stone, form pizza on on cookie sheet and place cookie sheet in oven.

  • STEP 5

    Bake until browned and bubbly. If using a cast iron pizza pan, stone, or steel, about 8-10 minutes. If using a baking sheet, baking time will be slightly longer, about 10-15 minutes. Remove pizza from oven. Repeat stretching and topping pizza with second round of dough. Serve pizza topped with dollops of mascarpone and arugula.