Use store-bought flatbreads for an easy-to-make, family-friendly meal. The savory prosciutto, melty caramelized onions and sweet balsamic vinegar glaze combine perfectly with the melty mozzarella. Top the whole thing with peppery micro arugula for a full flavored meal.
Heat the butter and oil in a medium skillet over medium heat. Add the onion, salt and pepper and cook, stirring occasionally, until the onions are very soft and golden, 10 to 15 minutes. Add the balsamic vinegar and scrape any browned bits from the bottom of the skillet, then cook 1 minute more. Set aside to cool slightly.
Preheat the oven to 400 degrees F.
Place the flatbreads on a rimmed baking sheet. Bake until getting crispy, 5 to 8 minutes, then remove from the oven.
Spread the Tomato Sauce on top, then top evenly with the mozzarella and caramelized onions. Place in the oven and bake until the cheese has melted and the flatbread has heated through and become golden on the bottom, 8 to 10 minutes, switching to broil for the last 2 minutes. Remove from the oven and transfer to a large cutting board. Top with the prosciutto, micro arugula, a drizzle of olive oil and sprinkle of red pepper flakes. Cut each flatbread into 8 pieces and serve immediately.
Tomato Sauce:
Yield:about 3 cups
Heat the olive oil in a medium saucepan over medium heat. Add the garlic, oregano and red pepper flakes, then cook until the garlic is tender and the spices have lightly toasted, about 1 minute. Add the tomatoes and give it a good stir. Bring to a simmer, then reduce the heat to low. Simmer until heated through and reduced slightly, 2 to 3 minutes. Drizzle with olive oil. Season to taste with salt.
Cook’s Note
Use 1 cup of the Tomato Sauce for the flatbread recipe, and refrigerate the remaining in an airtight container for up to 3 days and save for another use.
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