My flatbread burned on the grill. What happened?

Grilling flatbread is a very fast process. Your grill heat was likely too high, or you left it on for too long. For a thin flatbread like lavash, 1-2 minutes per side over medium heat is all you need. Don't walk away from the grill!

I don't like blue cheese. What's a good substitute for the Gorgonzola?

If Gorgonzola is too strong for your taste, you can substitute it with crumbled feta or goat cheese for a salty and tangy finish, or simply top with a generous amount of shaved Parmesan cheese.

Can I make this vegetarian?

Yes, absolutely! To make a vegetarian version of this Prosciutto Arugula Flatbread , simply omit the prosciutto. The combination of the cheesy flatbread and the fresh arugula-fennel salad is still incredibly delicious on its own.

Prosciutto Arugula Flatbread: The #1 Ultimate 10-Minute Gourmet Recipe

The Ultimate 10-Minute Prosciutto Arugula Flatbread Pizza

A quick and elegant flatbread pizza made on the grill. Lavash bread is lightly oiled and grilled until marked, then flipped and topped with Fontina cheese until melted. The warm, cheesy flatbread is then layered with torn prosciutto and piled high with a fresh salad of arugula, thinly sliced fennel, and red onion tossed in a balsamic vinaigrette. The pizza is finished with a sprinkle of crumbled Gorgonzola cheese for a sharp, tangy bite.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 flatbread pizzas (2-4 servings) 1x
Category: Main Course
Method: Grilling
Cuisine: Italian

Ingredients

Scale

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)

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Instructions

Preheat a grill to medium heat.
Lightly brush all sides of the lavash or flatbread pieces with olive oil.
Place the flatbreads on the grill and cook for about 2 minutes, until the bottom is marked and lightly toasted.
Flip the flatbreads over. Immediately top with the grated Fontina cheese.
Continue grilling for about 2 more minutes, or until the cheese is melted and the bottom is crisp.
Transfer the grilled flatbreads to a platter and top them with the torn prosciutto.
In a large bowl, combine the arugula, sliced fennel, parsley, and red onion.
Drizzle the salad with the balsamic vinegar and 1 tablespoon of olive oil. Season with salt and pepper and toss to combine.
Pile the salad mixture on top of the prosciutto-topped pizzas.
Sprinkle with the crumbled Gorgonzola cheese and serve immediately.

Notes

This recipe is very quick, as the flatbread cooks in just a few minutes on the grill.
The salad ingredients should be tossed together just before serving to keep the arugula crisp.
The prosciutto and fresh salad are added after the flatbread is grilled, providing a contrast of warm and cool temperatures and textures.

Nutrition

Serving Size: 1 flatbread pizza
Calories: 500-600
Sugar: 8-12 g
Sodium: 1200-1500 mg
Fat: 30-40 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 35-45 g
Fiber: 4-6 g
Protein: 25-30 g
Cholesterol: 70-90 mg

Find it online: https://cookupjoy.com/prosciutto-arugula-flatbread/