Prosciutto flatbread pizzas with mozzarella, white beans, and arugula

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

20 Minutes

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.

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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.
  • 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

Nutrition per serving

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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

Serve

Transfer the pizza squares to individual plates. Serve the arugula salad on top of the pizzas or on the side.