Prosciutto And Arugula Flatbread Recipes

ARUGULA-PROSCIUTTO FLATBREAD PIZZAS

Steps:

• 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.

PROSCIUTTO ARUGULA FLATBREAD WITH BALSAMIC

Steps:

• Make your flatbread dough recipe.
• Cut your flatbread dough in half. Roll out each of the flatbreads until they are quite thin. (roughly 14"x12" each)
• Spread your pizza sauce on each of the flatbreads.
• Arrange your slices of mozzarella on the pizzas. You'll want about 8 slices per flatbread. Do not have them overlapping, arrange them that there is some space in between (couple of cms in between).
• Sprinkle red peppers and red onions on the flatbread.
• Rip the prosciutto into strips. Arrange the strips so that each piece folds once on the flatbread.
• Bake the flatbreads at 475 degrees for 15-20 minutes.
• Remove the flatbreads from the oven and place on a cutting board.
• Add arugula and strips of parmesan on the flatbreads.
• Drizzle balsamic reduction over the flatbreads.
• Serve your prosciutto arugula flatbread with balsamic drizzle immediately.
• Store your flatbread in the fridge for up to 3 days.