San Daniele Prosciutto BBQ-ed Flatbread


  • 2 packages San Daniele® Prosciutto (6-8 slices per flatbread)
  • 700g refrigerated pizza dough (store bought), divided into 2 equal balls
  • Cooking oil
  • 1 cup Passata
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon granulated onion
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon dried oregano
  • Marinated red onions (Store bought or make at home - see instructions below)
  • Quick pickled long red chilies (Store bought or make at home - see instructions below)
  • 2-3 cups arugula


  • Remove the dough from the fridge and let it come to room temperature (30-60 minutes) before rolling out.
  • In a small bowl mix the passata, granulated garlic, granulated onion, pepper, and oregano and set aside.
  • Preheat the grill on medium heat.
  • Roll out each dough ball on top of a lightly floured cookie sheet to form a thin rectangle (does not have to be perfect).
  • Lightly brush the grill grates with oil, then slide the dough onto the preheated grill and cook for 3-4 minutes, or until it starts to brown on the bottom (lower the heat if it starts to blacken).
  • Remove both flatbreads from the grill. Leave the cooked side down for a couple of minutes before flipping it over (this will keep the uncooked side from sticking to the cookie sheet). Top the grilled-side of each flatbread with 1/2 cup of the passata sauce and spread evenly (stopping about 1.5” from edge).
  • Layer 10-12 marinated onion slices and chillies to taste, then place the flatbreads back onto the grill for another 3-4 minutes, or until it starts to brown on the bottom.
  • Turn off the grill and add the ribbons of prosciutto and arugula.
  • Cut into equal pieces and serve with the leftover onions, red chilies, chili flakes and more arugula.

Products in this recipe

from our instagram
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Save this recipe to come back to to serve all summer long 🍈🥓

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- 100g of prosciutto
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- 1 tbsp extra virgin olive oil
- Ground black pepper
- A few leaves of fresh basil
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Want to make this at home? You’ll need:
・Mild Cacciatore Salami
・Toasted Italian bread
・Vine tomatoes
・Salt & Pepper
・Extra virgin olive oil
・Parmigiano Reggiano cheese

Chop your tomatoes, then toss with olive oil, basil, salt, pepper, and Parmigiano Reggiano to taste. Top your bread with the bruschetta, then serve with thinly sliced cacciatore!
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