Presunto & Arugula Flat Bread
I love the American “melting pot” of different cuisines from all over the world!
This recipe incorporates a little bit of Portugal and Tuscany with my variation on “Flat Bread”.
If you prefer you can leave out the Presunto for a vegetarian style flat bread. Enjoy!
2 lbs Pizza Dough
3 tbsp olive oil
1 clove garlic
1 cup shredded mozzarella cheese
1 large chopped tomato
1/2 cup sliced Portuguese olives
1/2 cup thinly sliced red onion
1 tbsp Corn Meal
1/2 cup Blue Cheese or (any you prefer)
4 thin slices of Presunto chopped into 2 inches pieces
2 cups of fresh Arugula or (fresh baby spinach)
Fresh black pepper
Roll out pizza dough into desired length on a large cookie sheet or 2 small flat pans that have been heavily sprinkled with cornmeal. (If you love a crispy thin crust roll out the dough very thin.)
Place garlic with the olive oil in microwave and heat for 45 seconds. Brush the garlic infused olive oil over the pizza dough.
Spread the shredded cheese, tomatoes, olives, onion and Presunto on top.
Bake at 400 for 10-15 minutes until cheese is melted and a crispy crust has formed. * Your oven may require more cooking time. Lift bottom of pizza and look for a lightly golden crust. The Flat bread will be crispy when done.
Let flat bread cool for a few minutes. Spread the Arugula over the pizza then add the Blue cheese. Drizzle the arugula with olive oil if desired and top with fresh cracked pepper!
Slice into squares with a pizza cutter or a large serrated knife.
This is delicious with a cool refreshing classic Portuguese style wine cooler!
Recipe: Poor ice into a tall glass – Add equal parts – Vinho Tinto (Red wine) and Ginger Ale (or Orange Soda).
Garnish with Orange Slice!