Meyer Lemon & Prosciutto Biscuitbread “Pizza”

Yield: 6 serving

Prep Time: 10 minutes

Total Time: 25 minutes


2 c. All Purpose Flour

½ tsp. Baking Soda

½ tsp. Baking Powder

½ tsp. Salt

¼ tsp. Granulated Sugar

1 tsp. Roasted Garlic Powder

½ tsp. Freshly Ground Black Pepper

1 c. Whole Fat Milk

5 Tbsp. Extra Virgin Olive Oil


Alfredo Sauce


Meyer Lemon (thinly sliced)


Parmigiano Reggiano (finely grated)

Salt & Pepper to Taste


  1. Preheat the oven to 400F. Prepare a large baking tray with a sheet of parchment paper.
  2. In a large bowl, whisk together all purpose flour, baking soda, baking powder, salt, granulated sugar, roasted garlic powder, & freshly ground black pepper. Whisk well to ensure all ingredients are fully incorporated. 
  3. In the center of the dry ingredients, pour in the whole fat milk and 3 Tbsp. extra virgin olive oil. Mix until all ingredients have just combined. On a floured surface, knead the dough just a few times and then use a rolling pin to form a large oval. The dough should be about a centimeter thick. Use a basting brush to lightly coat the rolled out dough in the 2 Tbsp. extra virgin olive oil. 
  4. Place the rolled out dough onto the prepared baking sheet. Top with a small amount of alfredo sauce and desired amount of meyer lemon slices & prosciutto. Bake for 15 minutes. 
  5. Allow the biscuitbread pizza to cool slightly. Then, top with additional parmigiano reggiano and desired amount of arugula. Salt and Pepper to taste. Cut into 6 slices, and serve.
  6. Enjoy!