Arugula-Prosciutto Flatbread Pizzas Recipe

Name: Arugula-Prosciutto Flatbread Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.
2
Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes.
3
Flip the bread and immediately top with the fontina.
4
Continue grilling until the cheese melts, about 2 minutes.
5
Transfer to a platter and top with the prosciutto.
6
Combine the arugula, fennel, parsley and red onion in a large bowl.
7
Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss.
8
Pile on top of the pizzas; sprinkle with the gorgonzola.
9
Photograph by Justin Walker

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Arugula-Prosciutto Flatbread Pizzas falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Arugula-Prosciutto Flatbread Pizzas

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