Proscuitto Flatbread

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Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4 servings
Calories: 707kcal

Ingredients

  • 4 Pita bread or lavash flatbread
  • 2 tbsp Extra-virgin olive oil plus more for brushing
  • 2 oz Fontina cheese shredded
  • 12 ounces Prosciutto thinly sliced
  • 4 cups Arugula
  • 2 tbsp Fresh parsley chopped
  • 8 Grape tomatoes quartered
  • 1/2 Red onion thinly sliced
  • 2 oz Crumbled blue cheese
  • 2 tbsp Balsamic glaze
  • 4 oz Potato chips
US Customary - Metric

Instructions

  • Preheat a grill or grilll pan on medium heat. Lightly brush the pita 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.
  • Combine the arugula, parsley, grape tomatoes, and red onion in a large bowl. Drizzle with remaining olive oil; season with salt and pepper and toss. Pile on top of the pita; sprinkle with blue cheese and drizzle with balsamic glaze. Cut into quarters and serve with chips.

Nutrition

Calories: 707kcal | Carbohydrates: 40g | Protein: 24g | Fat: 50g | Saturated Fat: 18g | Cholesterol: 83mg | Sodium: 1184mg | Potassium: 486mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1258IU | Vitamin C: 12mg | Calcium: 247mg | Iron: 2mg

Proscuitto Flatbread

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Servings 4 servings
Calories 707 kcal

Ingredients
 
 

  • 4 Pita bread or lavash flatbread
  • 2 tbsp Extra-virgin olive oil plus more for brushing
  • 2 oz Fontina cheese shredded
  • 12 ounces Prosciutto thinly sliced
  • 4 cups Arugula
  • 2 tbsp Fresh parsley chopped
  • 8 Grape tomatoes quartered
  • 1/2 Red onion thinly sliced
  • 2 oz Crumbled blue cheese
  • 2 tbsp Balsamic glaze
  • 4 oz Potato chips

Instructions
 

  • Preheat a grill or grilll pan on medium heat. Lightly brush the pita 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.
  • Combine the arugula, parsley, grape tomatoes, and red onion in a large bowl. Drizzle with remaining olive oil; season with salt and pepper and toss. Pile on top of the pita; sprinkle with blue cheese and drizzle with balsamic glaze. Cut into quarters and serve with chips.

Nutrition

Calories: 707kcalCarbohydrates: 40gProtein: 24gFat: 50gSaturated Fat: 18gCholesterol: 83mgSodium: 1184mgPotassium: 486mgFiber: 2gSugar: 4gVitamin A: 1258IUVitamin C: 12mgCalcium: 247mgIron: 2mg
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