There’s something gorgeous and quite impressive about a flatbread pizza, especially one with a few layers of toppings that add dimension, color and flavor. This bright and versatile pizza can be cut into smaller squares or triangles and served as an appetizer or cut in half as shown and served for lunch or dinner. The lavash makes for a delightfully light and crunchy crust, perfect if you aren’t in the mood for a bunch of bread (can I just mention that this is low-calorie at 450?!). The fontina and prosciutto are a flavorful combination and make things look and taste more refined that your typical pizza. There’s also something about adding a salad-like mixture atop our pizzas that makes us very, very happy. The arugula, fennel, parsley and red onion add wonderful crunch and interest, due to a peppery bite. A few crumbles of pungent gorgonzola lends the final punch that makes this dish so flavorful in all of it’s dimensions.
Grilling the lavash results in a crisp, flavorful crust.
Tip (unsponsored): We found our wheat lavash, fontina, prosciutto, arugula, fennel (comes in packs of 2 at my store), balsamic (their “gold” label is wonderful), and gorgonzola at Trader Joe’s.
Have your kids help you brush the lavash with oil and top the pizzas. As you prepare and eat this meal together, teach them about the health advantages of a few of the ingredients:
- Arugula is high in vitamin K, which makes your bones strong and your brain healthy.
- Fennel has lots of fiber, which is good for your heart.
- Balsamic vinegar is made with grapes that have lots of antioxidants, which help keep you from getting sick.
A few facts about Italy and it’s people:
- Pizza first became popular in Naples, where the first true pizzeria opened in 1830.
- Many of the world’s most famous masterpieces in art and music come from Italian artists, such as the Mona Lisa and the inventions of the piano and violin. The story Pinocchio was written by an Italian author.
- Italian women usually only have one child.
From: Arugula-Prosciutto Flatbread Pizzas
- 2 pieces lavash or other flatbread, halved
- 1 tablespoon olive oil, plus more for brushing
- 4 ounces thinly sliced prosciutto, torn
- 4 cups baby arugula
- 1 bulb fennel, halved, cored and thinly sliced
- ½ red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground pepper
- ½ cup crumbled gorgonzola or other blue cheese
- Preheat a grill to medium.
- Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes.
- Flip the bread and immediately top with the fontina.
- Continue grilling until the cheese melts, about 2 minutes.
- Transfer to a platter and top with the prosciutto.
- Combine the arugula, fennel, parsley and red onion in a large bowl.
- Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss.
- Pile on top of the pizzas; sprinkle with the gorgonzola.
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