These mini flatbread pizzas are topped with creamy cheese, savory prosciutto, peppery arugula, and a drizzle of balsamic glaze. They’re ideal for appetizers, quick lunches, or elegant party bites.

Why You’ll Love This Recipe

Quick and customizable, ready in under 20 minutes
A sophisticated twist on traditional pizza
Perfect for sharing at gatherings or serving as a light main course

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Mini naan or flatbread rounds
Olive oil
Fresh mozzarella or burrata
Prosciutto, thinly sliced
Arugula
Balsamic glaze
Salt and freshly ground black pepper
Optional: grated Parmesan or crushed red pepper flakes

directions

Preheat oven to 220°C (425°F).
Brush flatbreads lightly with olive oil and place on a baking sheet.
Top with slices of mozzarella or torn burrata.
Bake for 7–10 minutes, until cheese is melted and edges are golden.
Remove from oven and top with prosciutto slices and arugula.
Drizzle with balsamic glaze and sprinkle with salt, pepper, or Parmesan.
Serve warm or at room temperature.

Servings and timing

Serves: 4–6 as appetizers
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Add fig jam or sliced figs for a sweet-savory contrast
Swap prosciutto for salami, turkey, or smoked salmon
Use goat cheese or ricotta for a different texture
Add roasted red peppers or caramelized onions for depth

storage/reheating

Store: Refrigerate any leftovers in an airtight container for up to 2 days
Reheat: Warm in a 180°C (350°F) oven for 5–7 minutes
Not suitable for freezing after assembly, but base and toppings can be prepped ahead

FAQs

Can I use homemade flatbread?

Yes, homemade or store-bought both work. Choose a firm but soft bread that holds toppings well.

What cheese melts best for this recipe?

Fresh mozzarella or burrata melts beautifully and pairs well with prosciutto’s saltiness.

Is it necessary to bake the flatbreads before adding toppings?

No pre-bake is needed—just assemble and bake as directed for best results.

Can I serve these cold?

They’re best warm, but can be served at room temperature for gatherings.

What if I don’t have balsamic glaze?

You can reduce balsamic vinegar on the stove or use a splash of aged balsamic as a substitute.

Can I make these vegetarian?

Yes—omit prosciutto and try mushrooms, artichokes, or roasted veggies.

How do I keep the arugula from wilting?

Add it after baking and drizzle with glaze just before serving.

Can I make them ahead of time?

Bake flatbreads and prep toppings ahead. Assemble with arugula and prosciutto just before serving.

Are these gluten-free?

Use gluten-free flatbread to accommodate dietary needs.

What drinks pair well?

A dry white wine, sparkling prosecco, or light lager complements the flavors nicely.

Conclusion

These Mini Flatbread Pizzas with Prosciutto are a perfect fusion of elegance and ease. With bold, balanced toppings and a crispy base, they make a gourmet impression without the effort. Let me know when to move on to the next one!

Mini Flatbread Pizzas with Prosciutto

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These mini flatbread pizzas are topped with creamy cheese, savory prosciutto, peppery arugula, and a drizzle of balsamic glaze. They’re ideal for appetizers, quick lunches, or elegant party bites.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4–6 servings as appetizers
Category: Appetizer
Method: Baking
Cuisine: Italian

Ingredients

Mini naan or flatbread rounds
Olive oil
Fresh mozzarella or burrata
Prosciutto, thinly sliced
Arugula
Balsamic glaze
Salt and freshly ground black pepper
Optional: grated Parmesan or crushed red pepper flakes

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Instructions

Preheat oven to 220°C (425°F).
Brush flatbreads lightly with olive oil and place on a baking sheet.
Top with slices of mozzarella or torn burrata.
Bake for 7–10 minutes, until cheese is melted and edges are golden.
Remove from oven and top with prosciutto slices and arugula.
Drizzle with balsamic glaze and sprinkle with salt, pepper, or Parmesan.
Serve warm or at room temperature.

Notes

Add fig jam or sliced figs for a sweet-savory contrast.
Swap prosciutto for salami, turkey, or smoked salmon.
Use goat cheese or ricotta for a different texture.
Add roasted red peppers or caramelized onions for depth.
Storage: Refrigerate any leftovers in an airtight container for up to 2 days.
Reheat: Warm in a 180°C (350°F) oven for 5–7 minutes.
Not suitable for freezing after assembly, but base and toppings can be prepped ahead.