This yeastless dough bakes into a flatter, more crisp than traditional pizza crust, but you don't have to plan ahead to enjoy this from-scratch weeknight treat.
1 Cup Bread Flour, plus extra for dusting
1/2 Tsp salt
1/3 Cup Warm Water, plus extra if necessary
1 Tsp Extra-Virgin Olive Oil
1 lb Fresh Plum Tomatoes, sliced thin
Salt to taste
2 large Garlic Cloves, minced
1 Tblsp, plus 2 tsp. Extra Virgin Olive Oil
4 Cups washed Arugula
6 Paper- thin slices Prosciutto
2 oz Parmigiano-Reggiano shaved with vegetable peeler
*Mix flour & salt in a food processor. Mix water and oil and pour over flour mixture; form a soft dough ball. Process dough until well kneaded, 15 seconds. (add extra water if needed). *With floured hands, turn dough onto a lightly floured surface and cut into quarters. Working one quarter at a time, roll dough out to 12 by 4 inch rectangle, dusting with flour as needed. *Line a large cookie sheet with parchment paper. Place 4 flatbreads crosswise on the same sheet. *Adjust oven rack to lowest position and heat oven to 500 degrees. *Arrange tomatoes over flatbreads, season with salt and garnish with fresh chopped basil. *In a small bowl, mix garlic and 1 tablespoon olive oil. Sprinkle over tomatoes. *Bake until crust is crisp and golden and tomatoes are cooked, 10-12 minutes. *Toss arugula with remaining 2 teaspoons olive oil and salt to taste. Remove flatbreads from the oven, top with prosciutto slices, arugula and parmesan . Serve as individual flatbread pizzas.
*Makes 4 pizzas, 301 calories each. *You can add some cooked chicken or grilled shrimp on top for extra protein. You can also add artichoke hearts and other veges to build it up. A great friday night treat!