Salad Pizza with Arugula & Prosciutto Kit

What You Get

Fontina

Shallot

Arugula

Lemon

Prosciutto

Artisan flatbread x2

What You'll Need

Olive oil

Salt & freshly ground pepper

Red chili flakes (optional)

Step 1

Preheat the oven to 450°F. Peel and thinly slice the shallot. Grate the fontina.

Step 2

Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. Drizzle with 1 tablespoon of olive oil and season with salt and pepper, and a pinch of red pepper flakes, if you’d like a little heat. Scatter the sliced shallot onto the crust and top with the fontina. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the crust is golden and crispy around the edges, 10 minutes.

Step 3

Meanwhile, add 3 cups of the arugula to a large bowl, reserving the rest for another use. Season with a tablespoon of olive oil and the juice from the lemon. Season with salt and pepper and toss to combine.

Step 4

Using a clean towel or the cardboard, transfer the pizza to a cutting board. Cut into 6 wedges and transfer to plates. Top each slice with the dressed arugula and pieces of prosciutto.