Duck Prosciutto & Arugula Flatbread
by Chef Monique from Gastromonique
1 lb pizza dough at room temp
all purpose flour for dusting
2 tbs olive oil
1 clove garlic
1 tsp chopped fresh rosemary from f-stop farm
1/2 c ricotta
1 ball mozzarella from Full Quiver Farm, shredded
3 c baby arugula from Taylor’s Farm or Springfield Farm
pickled red onions
1 lemon juiced
1 package Duck Proscuitto from Belle Vie Farm
6 eggs from Green Hen Farm
Place an upside down baking sheet in the oven and preheat to 450
Roll dough on a floured surface into a 12 inch rounds. Remove the baking sheet from the oven. Transfer the pizza dough on top of the baking sheet and place back in the oven. Bake 8 minutes.
While pizza is baking, combine garlic, rosemary, salt, pepper, and olive oil into a bowl. Remove pizza from the oven, brush with olive oil mixture and top with ricotta and mozzarella. Crack eggs on top. Bake until cheese is golden and eggs are cooked through, about 6 minutes
Toss Arugula with lemon juice, olive oil, salt and pepper.
Top Pizza with arugula salad, prosciutto, and shaved Parmesan. Cut into slices and serve!