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Lavash Pizza with Prosciutto and Arugula

Lavash Pizza with Prosciutto and Arugula


In addition to canellini beans and cheese, this Lavash pizza features a winning combination of salty prosciutto and peppery arugula.

  • Author: californialavash


  • 2 sheets Atoria’s Family Bakery Lavash
  • 1/4 pound fresh mozzarella
  • 1/2 cup cooked cannellini beans
  • Sun Basket pizza sauce (diced tomatoes, olive oil, tomato paste, salt)
  • 3 oz. sliced prosciutto
  • 1/6 lb. baby arugula
  • 2 tablespoons grated Parmesan


  1. Heat the oven to 400F.
  2. Cut the mozzarella into 1/4″-thick slices.
  3. Rinse the cannellini beans.
  4. On a sheet pan, place the Lavash side by side.
  5. Brush with oil and spoon on the pizza sauce in an even layer, leaving a 1/2″ border around the edges.
  6. Top the Lavash with the prosciutto, mozzarella, cannellini beans, and arugula.
  7. Sprinkle with 1 to 2 tbsp. oil and season with pepper.
  8. Bake until the crust is crisp, the cheese is melted, and the arugula is wilted, 12 to 15 minutes.
  9. Transfer the pizzas to a cutting board and cut into squares.
  10. While the pizzas cook, prepare the salad.
  11. Transfer the pizza squares to individual plates and serve.


  • Serving Size: 1 pizza
Lavash Pizza with Prosciutto and Arugula

In this recipe:

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