Name: Mozzarella, Prosciutto, Corn & Arugula Flatbread Pizza
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 6 flatbreads or naan; 1 ½ small pkgs fresh basil; 3 cups frozen corn; 3 cloves garlic; ¾ (227 g) block mozzarella cheese; 18 slices prosciutto; crushed red pepper; extra virgin olive oil

Mozzarella, Prosciutto, Corn & Arugula Flatbread PizzaMozzarella, Prosciutto, Corn & Arugula Flatbread Pizza — a 30-minute dinner recipe with 9 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

6 flatbreads or naan

1 ½ small pkgs fresh basil

3 cups frozen corn

3 cloves garlic

¾ (227 g) block mozzarella cheese

18 slices prosciutto

crushed red pepper

extra virgin olive oil

Instructions

Preheat oven to 220°C (425°F).

Place corn in a medium bowl and cover with hot water from the tap.

Peel and mince garlic; transfer to a small bowl. Add oil and stir to combine.

Using a strainer or colander, drain the corn and transfer to a clean towel; pat dry.

Grate cheese.

Divide the flatbreads between two large baking sheets and spread with the garlic oil.

Layer cheese, corn, and prosciutto onto the flatbreads.

Place pizzas in the oven and bake, until the cheese is golden and melted, about 7 minutes.

Meanwhile, wash and dry the basil and arugula. (Skip the arugula if it came pre-washed.) Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

When pizzas are done top with arugula, basil, and crushed red pepper.

To serve, cut pizzas into wedges and divide between plates. Enjoy!

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