Ricotta Flatbread with California Prunes, Jamon Serrano, and Arugula
Yield: serves 3-4
Ingredients
Flatbread:
- 1 pound pizza dough, homemade or store-bought*
- 1 Tablespoon olive oil
- kosher salt and black pepper, to season
- grated Romano cheese, to top
Toppings:
- ¾ cup whole milk ricotta cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 1 Tablespoon extra-virgin olive oil
- ⅓ cup chopped California prunes
- 4 oz thinly sliced Jamon Serrano
- 2 Tablespoons grated Romano cheese, or more to taste
- ½ cup arugula
Instructions
Flatbread:
- Preheat oven to 475°F. Line 18 x 13-inch baking pan with parchment paper or silicone mat. Lightly grease parchment.
- Stretch, flatten, or roll dough to a large thin rectangle, about the size of baking pan. Poke your fingers all over the top of the dough to make little indents.
- Drizzle olive oil over stretched dough. Lightly season with salt and pepper. Sprinkle about 1-2 tablespoons of grated Romano cheese over dough. Bake for 12-15 minutes until flatbread is golden in color and cheese has melted. Remove from oven and add toppings.
Assembly:
- While flatbread is baking, mix together ricotta cheese, salt, pepper, and nutmeg. Keep chilled until ready to assemble.
- Drizzle extra-virgin olive oil over baked flatbread. Distribute dollops of seasoned ricotta over flatbread. Add Jamon Serrano and chopped prunes. Grate Romano cheese on top. Finish with arugula. Season with salt/pepper or additional cheese as needed. If desired, drizzle additional olive oil before serving.
Notes
In place of pizza dough, you can sub in naan, lavash, pita, or any bread of choice.