Prosciutto and Pear Grilled Flatbread
- Difficulty: Easy
- Servings: 2
- Nutritional Information per Serving (of 2): Calories 1520, Total Fat 68 g, Saturated Fat 33 g, Carbohydrates 136 g, Dietary Fiber 8 g, Sugars 34 g, Protein 89 g, Cholesterol 244 mg, Sodium 5512 mg
- Total Time: 35 minutes
- Active Time: 25 minutes
Fire up your kitchen for this irresistible Prosciutto and Pear Grilled Flatbreada symphony of smoky grill marks, gooey cheese, and the perfect sweet-salty dance that'll have you craving seconds!
Ingredients:
- Olive oil, for brushing and drizzling
- 15 ounces pizza dough, store-bought or your favorite homemade
- All-purpose flour, for dusting
- 1 red Anjou pear, cored and thinly sliced (1/8-inch thick)
- 10 ounces fontina cheese, sliced about 1/4-inch thick
- 1 handful fresh arugula
- Juice of 1/2 lemon
- Kosher salt
- Crushed red pepper flakes
- 8 ounces thinly sliced prosciutto
- 1 1/2 tablespoons truffle honey
Instructions:
- Preheat your oven to 450F (230C) and heat a grill pan over medium-high. Brush it lightly with olive oil.
- On a floured surface, roll pizza dough to 1/4- to 1/2-inch thick in an elongated oval to fit the pan. Grill until crispy with beautiful marks, about 3 minutes per side.
- Brush the grilled side with olive oil, top evenly with pear slices and fontina. Grill until warmed, then transfer to a baking sheet and bake 5-7 minutes until cheese melts and pears soften.
- Meanwhile, toss arugula with lemon juice, a drizzle of olive oil, kosher salt, and red pepper flakes.
- Remove flatbread from oven, layer on prosciutto, mound with dressed arugula, and drizzle with truffle honey. Slice and devour this salty-sweet masterpiece immediately!
