Ready in under 25 minutes and packed with flavor, this Prosciutto & Arugula Flatbread has become one of those recipes I turn to when I need something fast but impressive.

The garlic and red pepper flake ricotta base adds just enough heat to keep things interesting, and the quick lemon-dressed arugula on top lifts the whole dish. It’s proof that the simplest recipes are often the most satisfying ones on the table.

Variations & Substitutions

Prosciutto is the star here, but you can swap it out for other cured meats if that’s what you have on hand. Thinly sliced speck adds a smoky depth that pairs really well with the peppery arugula, while coppa brings a richer, more savory bite.

If you want to skip the ricotta, whipped cream cheese or mascarpone works as a great base instead. You can also swap Parmesan for Pecorino Romano for a sharper, saltier finish that cuts through the richness of the cheese layer perfectly.

Tips & Tricks for Perfect Results

Your oven needs to be fully preheated before the flatbreads go in. A hot oven is what gives you that crispy, cracker-like base rather than something soggy and limp. Don’t skip spreading the ricotta all the way to the edges — those slightly charred, cheesy bits around the border are the best part.

Also, always dress your arugula right before serving. Dressed arugula wilts fast, and you want that fresh, lightly dressed contrast to the warm, crispy base.

Serving Suggestions

This flatbread works well cut into smaller pieces as an appetizer for a dinner party, or served as two halves for a satisfying lunch. I love pairing it with a simple tomato soup on cooler days — the richness of the soup plays off the salty prosciutto really nicely.

For a fuller dinner spread, serve it alongside a crisp green salad dressed with a light white wine vinaigrette. A glass of dry white wine, like a Pinot Grigio or Sauvignon Blanc, makes this meal feel elevated without any extra effort.

Equipment Needed

You really don’t need much specialty equipment to pull this flatbread together — just a few kitchen basics will do the job.

Large baking sheet
Parchment paper
Small mixing bowl
Rubber spatula or spoon for spreading
Medium mixing bowl for the arugula
Sharp knife and cutting board for slicing
Microplane or fine grater for the lemon zest and Parmesan

Prep Ahead Tips

You can get a good head start on this recipe to make mealtime even faster. The ricotta mixture can be made up to two days ahead and stored in an airtight container in the refrigerator — just give it a good stir before spreading. The Parmesan can be shaved and stored in a small container in the fridge as well.

If you’re prepping for a party, you can assemble the flatbreads with the ricotta base earlier in the day and refrigerate them unbaked, then pop them in the oven right before serving.

Budget Tips

This recipe is already pretty wallet-friendly, but there are a few ways to stretch it even further. Buying prosciutto from a deli counter rather than pre-packaged lets you get exactly as much as you need without paying for excess. Whole-milk ricotta from a store brand tastes just as good here as the premium versions.

If shaved Parmesan feels pricey, a small block of Parmesan that you grate yourself is almost always cheaper per ounce than the pre-shaved bags. Flatbreads that are close to their use-by date are often marked down and work perfectly here.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, skip the microwave — it’ll make the base soft and chewy. Instead, pop the flatbread pieces into a 375°F oven or a toaster oven for about five to seven minutes until the base crisps back up. Add a fresh handful of arugula on top after reheating to bring back some brightness.

Prep Time:10

Cook Time:12

Ingredients

2 large flatbreads store-bought naan or pre-baked flatbread
1 cup whole-milk ricotta cheese
2 tablespoons olive oil divided
2 cloves garlic minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
3 oz prosciutto thinly sliced
2 cups fresh arugula
1/4 cup shaved Parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

Instructions

Preheat your oven to 425°F and line a large baking sheet with parchment paper. Place your flatbreads on the prepared baking sheet and brush each one lightly with one tablespoon of the olive oil.
In a small bowl, mix together the ricotta, minced garlic, salt, black pepper, onion powder, and red pepper flakes until smooth and well combined. Spread the ricotta mixture evenly across both flatbreads, leaving about a half-inch border around the edges.
Slide the baking sheet into the oven and bake for 10 to 12 minutes, or until the edges of the flatbreads are golden and crisp and the ricotta looks set and lightly golden in spots.
While the flatbreads are baking, toss the arugula in a bowl with the remaining tablespoon of olive oil, lemon juice, and lemon zest. Season lightly with a pinch of salt and toss until the arugula is evenly coated.
Remove the flatbreads from the oven and immediately lay the prosciutto slices across the tops. The residual heat will gently warm the prosciutto and make it slightly silky. Top with the dressed arugula and scatter the shaved Parmesan over everything. Slice and serve right away.

Servings: