Ingredients
For the flatbread
- 2 pieces naan breads or store-bought flatbreads
- 1 tablespoon olive oil (extra virgin, for brushing the base before baking) Helps the flatbread crisp up
- ¼ teaspoon flaky sea salt Adds texture and seasoning
For the toppings
- ¾ cup whole milk ricotta Full-fat is essential for creaminess
- 1 teaspoon lemon zest Freshly grated, brightens the ricotta
- ⅛ teaspoon black pepper Freshly cracked
- 1 pinch salt Just a small pinch since the prosciutto adds plenty
- 4 slices prosciutto About 2 ounces, sliced thin
- 3 tablespoons fig jam Also called fig preserves
- 2 cups baby arugula Adds fresh, peppery contrast
- 1 tablespoon balsamic glaze The thick, syrupy kind
- 1 tablespoon extra virgin olive oil For drizzling on the finished flatbread
- 2 tablespoons shaved parmesan Optional
Method
Preparation
- Preheat your oven to 450°F (232°C).
- Brush the naan breads or flatbreads with olive oil and sprinkle with flaky sea salt.
Baking
- Place the prepared flatbreads on a baking sheet and bake for about 5-7 minutes until crispy and golden.
Finishing Touches
- While the flatbreads bake, mix the ricotta, lemon zest, black pepper, and a pinch of salt in a bowl.
- Once the flatbreads are ready, spread the ricotta mixture evenly over each flatbread.
- Top with crispy prosciutto and fig jam.
- Return to the oven for another 3-5 minutes to warm everything through.
- Remove from the oven, sprinkle with baby arugula, drizzle with balsamic glaze and olive oil, and finish with shaved parmesan if using.
- Slice and enjoy!
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 6gSodium: 720mgFiber: 2gSugar: 4g
Notes
This flatbread is best served warm right out of the oven. For leftovers, store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for best results.
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