Prosciutto & Ricotta Flatbreads

🥘 Ingredients

• arugula
  4 oz
• black pepper
• chili flakes
  2 tsp
• flatbreads
  4 unit
• lemon
  2 unit
• olive oil
  5 tsp
• peach jam
  2 unit
• prosciutto
  4 oz
• ricotta cheese
  8 oz
• salt

🍳 Cookware

• baking sheet
• large bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and heat broiler to high. Wash and dry produce. Quarter lemon .

   lemon: 2 unit
2. 

   2

   Place flatbreads , dimpled sides down, on a baking sheet (divide between two sheets for 4 servings). (TIP: Line sheet with foil first for easy cleanup!) Rub tops with a drizzle of olive oil ; season with salt and black pepper . Toast on top rack until golden brown and crisp, ⏱️ 3 minutes to ⏱️ 5 minutes . (For 4, toast on top and middle racks, swapping rack positions halfway through.) While flatbreads toast, in a large bowl , combine arugula , 2 tsp olive oil (4 tsp for 4), a pinch of salt, pepper, and as much lemon juice as you like. Set aside.

   flatbreads: 4 unit, olive oil: 5 tsp, salt, black pepper, arugula: 4 oz
3. 

   3

   Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads, dimpled sides up; evenly spread with ricotta cheese . Divide prosciutto between flatbreads. Return to top rack and bake until prosciutto crisps and flatbread edges are golden brown, ⏱️ 5 minutes to ⏱️ 6 minutes . (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.

   ricotta cheese: 8 oz, prosciutto: 4 oz
4. 

   4

   Slice flatbreads into pieces. Divide between plates and top with arugula salad. Drizzle with peach jam and sprinkle with as many chili flakes as you like. Serve with any remaining lemon wedges on the side.

   peach jam: 2 unit, chili flakes: 2 tsp