Flatbread with Serrano Ham, Petit Basque and Arugula
If you can’t find Serrano ham, you can substitute prosciutto. In place of the Petit Basque cheese, try another hard Spanish cheese, such as Manchego. The recipe was created for the Kalamazoo pizza oven, which cooks thin-crust pizzas and flatbread in about 3 minutes. If using a standard oven, place a pizza stone in the oven and preheat to 450°F. Bake the flatbread on the preheated stone for 12 to 15 minutes.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 batch food-processor pizza dough (see related recipe at
- left)
- Olive oil as needed
- 2 1/2 oz. arugula
- Fresh lemon juice, to taste
- Kosher salt and freshly ground pepper, to taste
- 2 oz. Serrano ham, very thinly sliced
- Petit Basque cheese, shaved with a vegetable peeler, for
- garnish