Fresh Tomato Flatbread with Arugula & Prosciutto

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.

Flatbread dough:

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

Topping:

1 lb Fresh Plum Tomatoes, sliced thin

Salt to taste

Fresh Basil 

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!