Reporting Crystal Grobe
While I know the Super Bowl is over, I can’t help but share one more appetizer recipe; one that’s not going to leave you overstuffed. Plus, it’s good any time of the year.
I first made this smoked mozzarella flatbread pizza for book club years ago, and it’s been making appearances at parties ever since. The main ingredients are simple: lavash flatbread, smoked mozzarella, prosciutto, and arugula (I found all of the ingredients at Lunds).
It’s a delicious mix of ingredients offering salty, smoky, and peppery bites of flavor on a thin and crispy crust.
Smoked Mozzarella Flatbread Pizza
Adapted from Rachael Ray Get Togethers
1 tbsp olive oil
2-4 pieces of lavash flatbread, enough to cover 2-13×17 baking sheets
3/4 lb. smoked mozzarella, diced into small cubes
1/2 lb. prosciutto
Freshly ground black pepper
4 large handfuls of arugula
Brush lavash flatbread with olive oil and place oil side down on a 13×17 baking sheet. Sprinkle with smoked mozzarella and bake for 7 to 10 minutes or until cheese is melted and lavash is crispy, but not burnt.
Remove from oven and transfer to a serving platter. Tear prosciutto into thin strips and drape on top of the melted cheese. Sprinkle with freshly ground black pepper and arugula. Cut into squares with a knife or pizza cutter and serve.