Savory Dutch Baby with Prosciutto, Mozzarella and Arugula

This savory Dutch baby is a showstopper. Imagine a giant, puffy oven-baked pancake that rises dramatically in the skillet, then gets loaded with salty prosciutto, creamy fresh mozzarella and a bright arugula salad. It’s like a popover meets a pizza-crispy edges, tender center and irresistible toppings.

Perfect for brunch or a light lunch, this dish comes together quickly with simple ingredients. The batter is whisked by hand and baked until golden and puffed. Then you simply top it with arugula tossed in olive oil, torn prosciutto and mozzarella. A drizzle of balsamic glaze adds the perfect finishing touch.

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Ingredients

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 unit EggsView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the middle position and preheat the oven to 425°F. Let all ingredients come to room temperature. Wash and dry produce.
2. Place 2 tablespoons butter in a medium ovenproof skillet (such as cast iron). Once the oven is preheated, place the skillet on the middle rack and heat until the butter melts and starts to bubble, about 2-3 minutes. Watch carefully to avoid burning.
3. Meanwhile, in a large bowl, whisk together the flour, sour cream, 3 eggs, ½ cup milk and a big pinch of salt until smooth. (Save the remaining egg and milk for another use.)
4. Once the butter has melted, carefully remove the skillet from the oven and swirl to evenly coat the bottom. Pour the batter into the skillet. Bake on the middle rack until the Dutch baby is puffed and golden, 20-25 minutes.
5. While the Dutch baby bakes, dice the fresh mozzarella into ½-inch pieces. Roughly tear the prosciutto into thirds (irregular pieces look more rustic).
6. When the Dutch baby has about 2 minutes left, in a medium bowl, toss the arugula and half of the diced mozzarella with 2 teaspoons olive oil.
7. Top the baked Dutch baby with the arugula salad, torn prosciutto and remaining mozzarella. Season with pepper and drizzle with balsamic glaze to taste. Serve directly from the skillet or cut into wedges and divide among plates. Note: Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Recipe Tips

FAQ

Can I make this Dutch baby gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend. The texture may be slightly different, but it will still be delicious.

What can I use instead of prosciutto?

You can substitute prosciutto with cooked bacon, ham or even smoked salmon for a different flavor.

How do I store leftovers?

This dish is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat in a 350°F oven for a few minutes to restore crispness.