Arugula-Prosciutto Flatbread Pizzas Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 pieces lavash or other flatbread, halved 1 tablespoon extra-virgin olive oil, plus more for brushing 8oz fontina cheese, grated 4 sliced prosciutto, torn 2 cups baby arugula 1/2 bulb fennel, halved, cored and thinly sliced 2 tablespoons roughly chopped fresh parsley 1/2 cup red onion, thinly sliced 2 tablespoons balsamic vinegar Kosher salt and freshly ground pepper 1/2 cup crumbled gorgonzola or feta cheese
			Combine 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. Preheat a grill to medium. Lightly brush the flatbread on both sides with olive oil, then grill until marked on the bottom, about 2-4 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. TO ASSEMBLE: - Pile salad on top of the pizzas; sprinkle with the gorgonzola or feta.