So, saw these flatbread pizza crusts in the bakery department at Jewel. So, we thought we would give it a try with the ever popular arugula pizza.
Construction: brushed with olive oil, studded out with fresh mozzarella and a little bit of grated parmesan. Mounded high with baby arugula. Covered with slices of prosciutto. Baked at 400 for 12 minutes.
It came out pretty good. The fresh mozzarella was a bit juicy, so next time either a bit less cheese or dryer, less fresh mozzarella. Success declared, however.