Flatbread With Serrano Ham, Petit Basque And Arugula
This recipe for Serrano Ham and Arugula Flatbread combines the savory flavors of thinly sliced ham, peppery arugula, and shaved cheese on a crispy, golden-brown crust. Each bite is bursting with freshness and a hint of citrus, making it a perfect appetizer or light meal option. Ready in just a few minutes, this flatbread is sure to impress with its elegant presentation and delicious taste. Enjoy the delightful combination of colors, textures, and flavors in this delightful dish.
— Constant Cookbook
Ingredients
- 1/2 batch food-processor pizza dough (see related recipe at
- left)
- Olive oil as needed
- 2 1/2 oz. arugula
- Fresh lemon juice, to taste
- Kosher salt and freshly ground pepper, to taste
- 2 oz. Serrano ham, very thinly sliced
- Petit Basque cheese, shaved with a vegetable peeler, for
- garnish
Instructions
- Preheat a Kalamazoo pizza oven over medium-high heat.
- Divide the dough in half. On a lightly floured surface, roll out each piece of dough into a 14-by-6-inch oval. Transfer 1 flatbread to a floured pizza peel and brush the top with olive oil.
- Transfer the flatbread to the pizza oven. Bake until crisp and browned, about 3 minutes, rotating the flatbread as needed to ensure even browning. Transfer to a cutting board and repeat to bake the remaining flatbread. 
- In a bowl, toss the arugula with olive oil and lemon juice to coat lightly, and season with salt and pepper. Drape some of the Serrano ham on the flatbread, then top with the arugula and the remaining ham. Garnish with shaved cheese. Cut into slices and serve immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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