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Recipe: Arugula-Prosciutto Flatbread Pizzas

Rank: Easy

Time execution: 25 min

Can be served for: 4 persons

Ingredients

  • 3 pieces lavash or other flatbread, halved

  • 2 tablespoon extra-virgin olive oil, plus more for brushing

  • 2/3 cup grated fontina cheese (about 3 ounces)

  • 4 ounces thinly sliced prosciutto, torn

  • 4 cups baby arugula

  • 2 bulb fennel, halved, cored and thinly sliced

  • 3 tablespoons roughly chopped fresh parsley

  • 2/3 red onion, thinly sliced

  • 3 tablespoons balsamic vinegar

  • Kosher salt and freshly ground pepper

  • 2/3 cup crumbled gorgonzola or other blue cheese (about 3 ounces)

Directions

  1. Preheat a grill to medium. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 3 minutes. Flip the bread and immediately top with the fontina. Continue grilling until the cheese melts, about 3 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 2 tablespoon olive oil; season with salt and pepper and toss. Pile on top of the pizzas; sprinkle with the gorgonzola.

Source: Arugula-Prosciutto Flatbread Pizzas

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