Wondering What to Cook Tonight - Fontina & Prosciutto Flatbread Pizza with Arugula Salad
The idea for this flatbread started with noticing that I had more fontina cheese than I knew what to do with and that I had two containers of arugula just hanging out in the refrigerator waiting to be eaten! This week has been extremely jam packed with work and life and I wanted to make something easy and delicious…easy being a very important element! I zipped to the grocery store (in the pouring rain) and got flatbread and prosciutto and these pizzas came together so easily…just the way I was expecting!
Fontina is an excellent melting cheese and goes so well with prosciutto, but I think it’s the fennel that really gives these flatbread pizzas a very sophisticated flavor and the salad on top gives it a freshness that goes so well with the prosciutto and cheese! Be sure to only add a drizzle of olive oil to the arugula salad so that it doesn’t get weighed down and soggy on the pizza!
I honestly can’t think of a thing I would add to make these better…you could add some really good blue cheese to the arugula salad, but it would only make it different, not necessarily better. I guess it just depends on what you like! Either way, this recipe is a winner and one you’ll make often.
Arugula Prosciutto Flatbread Pizza
Ingredients
- 3 pieces flatbread
- 9 ounces thinly sliced fontina cheese
- 9 ounces thinly sliced prosciutto
- 3 ounces diced prosciutto - sauteed until brown
- 4 cups baby arugula
- 1 bulb fennel, halved, cored and thinly sliced
- 1/2 red onion thinly sliced
- Drizzle of olive oil
- Freshly grated Parmesan cheese to taste
- Salt and freshly ground black pepper
- Balsamic glaze to drizzle on flatbreads
Instructions
- Place flatbread on a baking sheet and lightly toast on one side under the broiler
- Remove from oven, and set temperature to 350 degrees
- Place fontina slices on flatbread, evenly divided and top with prosciutto, evenly divided
- Place in oven and bake for 10 to 15 minutes until cheese is completely melted
- While flatbreads are baking, combine arugula, sliced fennel, sliced red onion, a drizzle of olive oil, salt and black pepper along with sauteed, diced prosciutto
- Remove flatbread from oven and top with arugula salad, grated Parmesan cheese and a drizzle of balsamic glaze
- Cut into quarters and enjoy!
If you want to make this for a Super Bowl appetizer, get the rectangular flatbread and cut it into slices!
I know you’re going to love this recipe! Happy cooking and Happy Friday! Hoping for a sunny weekend! Thank you so much for reading and as always…I love your comments!
And…a few Valentine’s Day gift ideas…or a little something for you!