Prosciutto and Pear Grilled Flatbread
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1542
- Total Fat
- 69
- Saturated Fat
- 33
- Carbohydrates
- 140
- Dietary Fiber
- 9
- Sugar
- 25
- Protein
- 88
- Cholesterol
- 244
- Sodium
- 5496
- Total: 35 min
- Active: 25 min
Ingredients
Olive oil, for brushing and drizzling
15 ounces pizza dough, store-bought or favorite homemade recipe
All-purpose flour, for dusting
1 red Anjou pear, core removed and sliced 1/8-inch-thick
10 ounces fontina cheese, sliced 1/4-inch-thick
1 handful arugula
1/2 lemon, juiced
Kosher salt
Crushed red pepper flakes
8 ounces prosciutto, sliced thinly
1 1/2 tablespoons truffle honey
Directions
- Preheat the oven to 450 degrees F.
- Heat a grill pan over medium-high heat and brush with olive oil.
- Meanwhile, roll out the pizza dough 1/4- to 1/2-inch-thick on a lightly floured surface into the desired shape; for a flatbread I like an elongated oval to fit my grill pan. Place the dough on the grill pan and cook until crusty grill marks appear, about 3 minutes. Flip and grill the other side.
- Top the grilled side with a brushing of olive oil, the sliced pears and fontina cheese, arranging everything in a flat even layer. When the crust is heated through and not doughy, and grill marks appear, remove the flatbread to a sheet pan and place in the oven. Bake until the cheese is melted and the pears are heated through, 5 to 7 minutes.
- Meanwhile, add the arugula to a medium bowl, then drizzle with the lemon juice and some olive oil to lightly coat . Season with a small pinch of salt and the crushed red pepper. Remove the pizza from the oven and top with the prosciutto, then the dressed greens. Drizzle with the truffle honey. Slice and serve! Salty-sweet! Yum!