Bite Of Minnesota: Smoked Mozzarella Flatbread Pizza

In what feels like the blink of an eye, the Super Bowl has come and gone. Just last week the internet was abuzz with fun finger foods, and now talk has turned to the commercials.

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
(serves 4)

1 tbsp olive oil
2-4 pieces of lavash flatbread, enough to cover 2-13x17 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 13x17 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.