Arugula-Prosciutto Flatbread Pizzas
Author: Food Network Kitchen
Difficulty: easy
Est. Cost: $11
Serves: 4 servings
- 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.
Calories: 450 Fat: 25 g Saturated fat: 11 g Carbohydrates: 33 g Sodium: 1220 mg Cholesterol: 70 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/arugula-prosciutto-flatbread-pizzas/
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