Prosciutto & Ricotta Flatbreads
with Peach Jam, Lemony Arugula Salad & Chili Flakes
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
Crispy golden flatbreads are topped with creamy ricotta, paper-thin prosciutto, and sweet peach jam. A lemony arugula salad adds brightness and a sprinkle of chili flakes brings some heat to this easy 15-minute meal that’s perfect for a busy weeknight.
Ingredients
1 unit
Peach Jam
2 ounce
Arugula
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
1 unit
Lemon
4 ounce
Ricotta Cheese
(Contains: Milk)
2 ounce
Prosciutto
1 teaspoon
Chili Flakes
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and heat broiler to high. Wash and dry produce.
-
Quarter lemon.
-
Place flatbreads, dimpled sides down, on a baking sheet (divide between two sheets for 4 servings). (TIP: Line sheet with foil first for easy cleanup!) Rub tops with a drizzle of olive oil; season with salt and pepper. Toast on top rack until golden brown and crisp, 3-5 minutes. (For 4, toast on top and middle racks, swapping rack positions halfway through.)
-
While flatbreads toast, in a large bowl, combine arugula, 2 tsp olive oil (4 tsp for 4), a pinch of salt, pepper, and as much lemon juice as you like. Set aside.
-
Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads, dimpled sides up; evenly spread with ricotta. Divide prosciutto between flatbreads.
-
Return to top rack and bake until prosciutto crisps and flatbread edges are golden brown, 5-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.
-
Slice flatbreads into pieces.
-
Divide between plates and top with arugula salad. Drizzle with jam and sprinkle with as many chili flakes as you like. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet-and-spicy combination of peach jam, prosciutto, and chili flakes earned enthusiastic praise from many customers 🎉.
- Ease of prep: Toppings and the arugula salad came together quickly, but the broiling step caused serious problems for a large number of cooks.
- Suggestions: Use a lower oven rack or bake at 425–450°F instead of broiling on high — flatbreads consistently burned in under 2 minutes at the top rack on high broil. Some also found skipping the salt rub helpful, as the prosciutto already adds plenty of saltiness; others loved adding balsamic glaze, lemon zest stirred into the ricotta, or caramelized onions for extra depth.
- Leftovers: This dish is best enjoyed fresh — one reviewer noted it didn't reheat or keep well the next day.
- Portions: Several customers felt the flatbread alone wasn't filling enough as a main; adding a side like green beans or extra protein helped round out the meal.
