In order to bring you the best organic produce, some ingredients may differ from those depicted.
Prosciutto flatbread pizzas with mozzarella, white beans, and arugula
Soy-Free, No Added Sugar, Protein Plus
2 Servings, 670 Calories/Serving
It’s pizza night—without waiting for delivery. These fast flatbreads brim with umami-rich tomato sauce, pleasantly salty prosciutto, and melt-in-your-mouth mozzarella.
In your bag
- ¼ pound fresh mozzarella
- ½ cup cooked white beans
- 2 Atoria's Family Bakery whole grain lavash
- Sunbasket marinara (tomatoes - olive oil - garlic - basil - salt - spices)
- 3 ounces prosciutto
- 3 ounces organic baby arugula or other leafy greens
- 1 organic lemon
- ¼ cup Parmesan
Calories 670, Total Fat 40g (51% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 1120mg (49% DV), Total Carb. 54g (20% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 32g
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.
Wash produce before use
Assemble the pizzas
Heat the oven to 400ºF.
Cut the mozzarella into ¼-inch-thick slices.
Rinse the white beans.
On a sheet pan [on 2 sheet pans], place the lavash side by side. Brush with 1 to 2 tablespoons oil and spoon on the marinara in an even layer, leaving a ½-inch border around the edges. Top the lavash with the prosciutto, mozzarella, white beans, and two-thirds of the arugula (set aside the last third for the salad). Sprinkle with 1 to 2 tablespoons oil, if desired, and season with pepper.
Bake the pizzas
Bake until the crust is crisp, the mozzarella is melted, and the arugula is wilted, 12 to 15 minutes. Transfer the pizzas to a cutting board and cut into squares.
While the flatbread pizzas cook, prepare the salad.
Make the salad
Juice the lemon.
In a medium bowl, combine the remaining arugula, 1 tablespoon [2 TBL] lemon juice, 1 to 2 tablespoons oil, and Parmesan. Season with salt and pepper and toss to coat.
Transfer the pizza squares to individual plates. Serve the arugula salad on top of the pizzas or on the side.