Prosciutto pizzas with fresh mozzarella and arugula salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Prosciutto pizzas with fresh mozzarella and arugula salad

Prosciutto pizzas with fresh mozzarella and arugula salad

Soy-Free, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 480 Calories/Serving

15 Minutes

Whether you need a fast party appetizer or a quick weeknight dinner in, these pizzas draped with prosciutto and piled with arugula are the answer.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic shallots
  • 1 cup marinara
  • 2 whole grain lavash flatbreads
  • 3 ounces sliced prosciutto
  • 3 ounces Italian cheese blend (mozzarella - provolone)
  • 1 teaspoon red chile flakes (optional)
  • 1 tablespoon balsamic vinegar
  • 3 ounces organic baby arugula or other leafy greens
Ingredient IQ

An Italian invention, balsamic vinegar is a sweet-tart condiment made from pressed grape must. Like wine, aging shapes its acidity, texture, and depth. Young balsamic is brighter and more fluid, while longer aging in wooden barrels concentrates the liquid, deepening flavor and complexity over time.

Nutrition per serving

Calories 480, Total Fat 21g (27% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 1020mg (44% DV), Total Carb. 53g (19% DV), Fiber 5g (18% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Assemble and bake the pizzas

Heat the oven to 400°F.

  • Peel and thinly slice the shallots. Set aside half the shallots for the pizzas and half for the arugula salad.

On a sheet pan [on 2 sheet pans], place the flatbreads side by side. Spread the marinara evenly over the flatbreads, leaving a ½-inch border around the edges. Top each with the prosciutto, then sprinkle with the cheese blend, half the shallots, and as many chile flakes as you like. Bake until the flatbreads are crisp, the prosciutto is slightly crisp, and the cheese is melted, 8 to 10 minutes. 

When the pizzas are almost done, prepare the salad.

2

Make the arugula salad; finish the pizzas

In a medium bowl, stir together the balsamic vinegar and 1 teaspoon [2 tsp] oil. Add the arugula and remaining shallots and toss to coat; season to taste with salt and pepper. 

 Transfer the pizzas to a cutting board, top with as much arugula salad as you like, and cut into pieces.

Serve

Transfer the pizzas to individual plates and serve any remaining salad and chile flakes on the side.
Kids Can!
  • Spread the marinara on the flatbreads.
  • Top the flatbreads with prosciutto, cheese blend, and shallots.
  • Stir the balsamic vinegar and oil.
  • Assemble the arugula salad.
  • Top the pizzas with the salad.