Arugula-Prosciutto Flatbread Pizzas

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  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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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