Recipe · 20 min
Mozzarella, Prosciutto, Corn & Arugula Flatbread Pizza
- 20 min
- 2–6 servings
- 698 kcal / serving
Creamy mozzarella with salty prosciutto, sweet corn, and peppery arugula on a crisp flatbread creates a balanced weeknight bite. The quick bake keeps the toppings light and fresh so it comes together fast.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 2flatbreads or naan
- ½ small pkgfresh basil
- 1 cupfrozen corn
- 1 clovegarlic
- ¼ (8 oz) blockmozzarella cheese
- 6 slicesprosciutto
From the pantry: crushed red pepper, extra virgin olive oil
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ small pkgfresh basil
- 1 clovegarlic
Dairy, eggs & chilled
- ¼ (8 oz) blockmozzarella cheese
- 6 slicesprosciutto
Bakery & bread
- 2flatbreads or naan
Frozen
- 1 cupfrozen corn
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| flatbreads or naan | 2 | 4 | 6 |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| frozen corn | 1 cup | 2 cups | 3 cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| mozzarella cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| prosciutto | 6 slices | 12 slices | 18 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and line a baking sheet.
- Soak the corn in hot water in a medium bowl to plump it, then drain and pat dry with a towel.
- Peel and mince the garlic, then combine it with a drizzle of olive oil in a small bowl.
- Drain the corn and pat dry again to remove excess moisture.
- Grate the mozzarella so it melts evenly.
- Place the flatbreads on the baking sheet and brush them with the garlic oil.
- Scatter mozzarella, corn, and prosciutto evenly over each flatbread.
- Bake until the cheese is melted and the edges are lightly golden, about 5 minutes.
- While the pizzas bake, wash and dry the basil and arugula; tear the arugula if needed and roll the basil into ribbons.
- When the pizzas come out, top with arugula, basil ribbons, and a pinch of crushed red pepper.
- Slice the flatbreads into wedges and divide between plates for serving.
Two tips
- Prep the corn and garlic oil ahead of time to speed assembly.
- Try topping a second flatbread with a drizzle of olive oil and a light sprinkle of crushed red pepper for a different finish.
Nutrition per serving
- Calories
- 698 kcal
- Protein
- 31 g
- Carbs
- 72 g
- Fat
- 34 g
- Fiber
- 4 g
- Sodium
- 1398 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.