Arugula-Prosciutto Flatbread Pizzas

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 pieces lavash or other flatbread, halved
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1/2 cup grated fontina cheese (about 2 ounces)
  • 4 ounces thinly sliced prosciutto, torn
  • 4 cups baby arugula
  • 1 bulb fennel, halved, cored and thinly sliced
  • 2 tablespoons roughly chopped fresh parsley
  • 1/2 red onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • Kosher salt and freshly ground pepper
  • 1/2 cup crumbled gorgonzola or other blue cheese (about 2 ounces)
Directions

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.

Photograph by Justin Walker


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    This recipe is featured in:

    Weeknight Summer Dinners