Arugula-Prosciutto Flatbread Pizzas

• 2 pieces lavash or other flatbread, halvedflatbread
• 1 tablespoon extra-virgin olive oil, plus more for brushingolive-oil
• 1/2 cup grated fontina cheese (about 2 ounces)fontina
• 4 ounces thinly sliced prosciutto, tornprosciutto
• 4 cups baby arugulaarugula
• 1 bulb fennel, halved, cored and thinly slicedfennel
• 2 tablespoons roughly chopped fresh parsleyparsley
• 1/2 red onion, thinly slicedred-onion
• 2 tablespoons balsamic vinegarbalsamic-vinegar
• Kosher salt and freshly ground pepperpepper
• 1/2 cup crumbled gorgonzola or other blue cheese (about 2 ounces)

1. 01Preheat 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. 02Combine 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.

Calories

450 kcal

Protein

24 g

Fat

25 g

Saturated fat

11 g

Carbs

33 g

Fiber

4 g

Sugar

—

Sodium

1220 mg

Cholesterol

70 mg

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