Gluten Free Pizza Crust w/ Prosciutto, Arugula, Pecorino and Balsamic




1 UDI’s Gluten Free Pizza Crust

2 tablespoons extra virgin olive oil

4 slices proscuitto

2 cups arugula lettuce

½ cup pecorino cheese, shavings

3 tablespoons balsamic vinegar


1. Preheat oven to 350°F

2. Brush the UDI’s Gluten Free Pizza Crust with the 2 tablespoons olive oil

3. Bake in the oven for 15 minutes or until it becomes lightly brown and crisp

4. Remove from oven and sprinkle arugula lettuce over the baked UDI’s Gluten Free Pizza Crust, then drape the slices of proscuitto on top, sprinkle with pecorino shavings and finally drizzle with balsamic vinegar

5. Cut into slices or squares for the perfect appetizer.

Recipe provided by Chef Stuart O'Keeffe.


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