Friday, January 24, 2014

Prosciutto, Arugula, and Mozzarella Flatbread

This was uber fast to make - and so yummy!!  We put more than 1 cup of arugula, but that's only because it was so yummy and it wilted a little when we put it in the oven for a bit longer!

2 tablespoons vegetable oil
2 flatbread pita rounds, whole wheat or regular
1 cup grated mozzarella
1 cup arugula
1 tablespoon extra virgin olive oil
1 tablespoon fresh juice from 1 lemon
Kosher salt and freshly ground black pepper
1/2 cup halved grape tomatoes
1/8 pound prosciutto
Shaved Parmesan, to taste
Heat 1 tablespoon of vegetable oil in a 12-inch skillet over medium-high heat until hot. Add the flatbread and cook until browned, about 2 minutes. Flip and then immediately top with the cheese, tomatoes, 2 or 3 pieces of prosciutto and cover and cook until the cheese melts, less than a minute.

In a small mixing bowl, dress the arugula with the extra-virgin olive oil, lemon juice, salt and pepper and set aside.

Slide the pita out, place on a serving plate and keep warm in the oven while you cook the remaining batches. Top pizzas with the dressed arugula, parmesan, and a hit of pepper.

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