Pazazz Apple, Proscuitto and Arugula Flatbread Pizza
1 Flatout Rustic White Artisan Thin Pizza Crust
1 tablespoon + 2 teaspoons extra virgin olive oil, divided
1 teaspoon L&B Italian Tuscan Seasoning
1 ounce fresh mozzarella pearls
6 cherry tomatoes, cut in half
2 slices prosciutto, torn into 2-4 pieces
2 tablespoons parmesan cheese, grated
2 teaspoons seasoned rice vinegar
⅓ Pazazz apple, julienned
1 cup Revol Greens Baby Arugula
1-2 teaspoons honey
Heat oven to 425F.
Line a rimmed baking sheet with parchment paper. Transfer pizza crust to the baking sheet. Drizzle with olive oil. Using the back of a spoon; spread olive oil to the edges of the flatbread. Sprinkle evenly with L&B Italian Tuscan Seasoning. Evenly distribute fresh mozzarella cheese and tomatoes on flatbread. Drape prosciutto over cheese and tomatoes, top with parmesan cheese. Bake until golden brown and crispy, about 20 minutes.
While pizza is cooking, in a medium bowl, whisk together olive oil and rice vinegar; add Pazazz apple and Revol Greens Baby Arugula, gently toss.
Transfer pizza to a cutting board, cut into 6 strips. Mound salad on top of pizza, drizzle with honey, and serve.
Amount: 1 serving, or 2 as an appetizer
By: Denise LeClaire, FoodE Expert, Lunds & Byerlys Plymouth