Di Parma Flatbread as served at Carluccio's Coal Fired Pizza in Northfield, New Jersey, as seen on Food Network's Triple D Nation, Season 4.
Recipe courtesy of Carluccio's Coal Fired Pizza

Di Parma Flatbread

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 2 servings



  1. Preheat the oven or a grill to 550 degrees F. Prepare a pizza peel, cookie sheet or pizza stone with a dusting of flour.
  2. Stretch the dough to the desired shape of flatbread (we do 14 by 5 inches). Top the dough with the mozzarella.
  3. Bake on the pizza stone for 7 to 8 minutes or on the grill for 3 to 4 minutes.
  4. Remove the flatbread to a plate and cut into 8 squares.
  5. Layer the ingredients on the flatbread: arugula, Parmesan and prosciutto. Top with a generous amount of oil and oregano, then the tomatoes.
  6. Serve hot!

Cook’s Note

Rotate the flatbread while cooking a few times to not burn on one side. You can also make this pizza "red" with 2 ounces pizza sauce.