Arugula Prosciutto Flatbread

Arugula Proschiutto flatbread

Prep time

20 minutes



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  • 1 Joseph’s Honey Wheat Lavash
  • 2 tablespoons extra-virgin olive oil
  • About 2 ounces grated fontina cheese 
  • Handful of baby arugula (about 3/4 cup)
  • 1 bulb fennel, halved, cored, and thinly sliced
  • Handful of roughly chopped fresh parsley
  • 1 red onion, thinly sliced
  • Balsamic vinegar
  • Kosher salt and freshly ground pepper to taste
  • 4 pieces thinly sliced prosciutto, torn 
  • About 2 ounces crumbled gorgonzola or other blue cheese


  1. Preheat oven to 350 degrees F.
  2. Lightly brush the lavash on both sides with olive oil.
  3. Bake in the oven for two minutes.
  4. Remove from the oven and flip over.
  5. Top with fontina and place back in oven for two additional minutes.
  6. Combine the arugula, fennel, parsley, onion, 1 tablespoon of the olive oil, vinegar, and salt and pepper. Mix well.
  7. Top the baked lavash with the arugula mixture, prosciutto, and blue cheese, and serve.

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