Prosciutto Arugula Flatbread Recipe

Arugula: A leafy green with a peppery flavor, perfect for adding freshness to the flatbread.

Cherry tomatoes: Small, sweet tomatoes that add a burst of color and flavor.

Vegan mozzarella: A dairy-free cheese alternative that melts well and adds creaminess.

Flatbread: The base of the recipe, providing a crispy and sturdy foundation for the toppings.

Olive oil: Used to brush the flatbread, adding richness and helping to crisp the edges.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a touch of heat and depth to the overall taste.

When brushing the olive oil onto the flatbread, make sure to cover the entire surface evenly. This helps to create a crispy base and enhances the flavor of the flatbread. Additionally, for an extra burst of flavor, you can infuse the olive oil with minced garlic or dried herbs before brushing it on.

• prosciutto - Substitute with smoked tempeh: Smoked tempeh provides a similar smoky and savory flavor, making it a great vegan alternative to prosciutto.

• prosciutto - Substitute with eggplant bacon: Eggplant bacon, made by marinating thin slices of eggplant and baking them until crispy, mimics the texture and umami flavor of prosciutto.

• prosciutto - Substitute with sun-dried tomatoes: Sun-dried tomatoes add a rich, concentrated flavor that complements the other ingredients, providing a different but equally delicious taste.

• Allow the flatbread to cool completely before storing. This prevents condensation from forming, which can make the flatbread soggy.
• Wrap each piece of flatbread individually in plastic wrap or aluminum foil. This helps to maintain freshness and prevents the arugula and cherry tomatoes from wilting.
• Place the wrapped flatbread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.
• Store the container in the refrigerator if you plan to consume the flatbread within 3-4 days. The vegan mozzarella and arugula will stay fresh for this duration.
• For longer storage, place the wrapped flatbread in a freezer-safe container or bag. Label with the date to keep track of freshness.
• When ready to eat, thaw the flatbread in the refrigerator overnight if frozen. This ensures even thawing and maintains the texture of the vegan mozzarella and cherry tomatoes.
• Reheat the flatbread in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. This helps to restore the crispiness of the edges and the melty texture of the vegan mozzarella.
• Avoid microwaving as it can make the flatbread chewy and the arugula wilted.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover flatbread on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the arugula from burning.
  4. Heat for about 10-15 minutes or until the vegan mozzarella is melted and the flatbread is warmed through.
  5. Remove the foil for the last 2-3 minutes if you want the edges to get crispy again.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the flatbread in the skillet.
  3. Cover the skillet with a lid to help the vegan mozzarella melt.
  4. Heat for about 5-7 minutes, checking occasionally to ensure the flatbread doesn't burn.
  5. Remove from the skillet once the flatbread is heated through and the edges are crispy.

• Microwave Method:

  1. Place the flatbread on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to keep the arugula from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Be cautious as the flatbread might become a bit soggy with this method.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the flatbread on the toaster oven tray.
  3. Heat for about 8-10 minutes or until the vegan mozzarella is melted and the flatbread is warmed through.
  4. For extra crispiness, use the toast function for the last 2 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the flatbread in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even heating.
  4. Remove once the flatbread is crispy and the vegan mozzarella is melted.

• Oven: Preheat to 425°F (220°C) to bake the flatbreads until the cheese is melted and the edges are crispy.

• Baking sheet: Place the flatbreads on this to bake them in the oven.

• Pastry brush: Use this to brush olive oil onto each flatbread evenly.

• Knife: Halve the cherry tomatoes and slice the flatbread after baking.

• Cutting board: Provide a stable surface for halving the cherry tomatoes.

• Measuring spoons: Measure out the olive oil, salt, and black pepper accurately.

• Mixing bowl: Toss the arugula with a bit of olive oil if desired before adding it to the flatbread.

• Cooling rack: Allow the flatbreads to cool slightly after baking before slicing and serving.

Pre-wash and prep ingredients: Wash and halve the cherry tomatoes and arugula in advance to save time during assembly.

Use pre-made flatbread: Opt for store-bought flatbread to skip the dough-making process.

Preheat the oven early: Start preheating your oven while you gather and prepare your ingredients.

Organize toppings: Arrange your vegan mozzarella, cherry tomatoes, and arugula in bowls for easy access when assembling the flatbreads.

Batch cooking: Make multiple flatbreads at once and store extras for quick meals later.