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

2 Servings, 430 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.
  • Sunbasket marinara (tomatoes - olive oil - garlic - basil - salt - spices)
  • 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 is a dark, sweet-tart vinegar made from pressed grape must—the same stuff that’s used to produce wine. As with wine, the aging process affects the vinegar’s acidity, pungency, and viscosity. Young balsamic vinegar, like ours, is more tart and fluid. Further character and complexity are gained through an aging process of resting the vinegar in successively smaller wooden barrels, sometimes for as long as 25 years. The longer it rests, the more moisture evaporates, concentrating the liquid and its flavors.

Nutrition per serving

Calories 430, Total Fat 19g (24% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 970mg (42% DV), Total Carb. 45g (16% DV), Fiber 4g (14% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 24g
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.
  • Cut the mozzarella into ¼-inch-thick slices.
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. Season lightly with salt and pepper and as many chile flakes as you like. Top each with the prosciutto and mozzarella. Bake until the flatbreads are crisp, the prosciutto is slightly crisp, and the mozzarella 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 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 and mozzarella.
  • Stir the balsamic vinegar and oil.
  • Assemble the arugula salad.
  • Top the pizzas with the salad.
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