It has been a crazy, busy, wonderful summer. Time to wind down and relax.
Fire up the grill for easy to prepare flat bread pizzas
Sit, relax and enjoy.
Argula-Proscuitto Flatbread Pizzas
Recipe from Food Network
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 proscuitto, torn
4 cups baby arugula
1 bulb fennel, halved, cored and thinly sliced
2 tablespoons roughly chopped 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)
1. Preheat a grill to medium. Lightly brush the lavish with olive oil, then grill until marked on the bottom, about 2 minutes. Flip the bread and immediately top with fontina. Continue grilling until the cheese melts, about 2 minutes. Transfer to a platter and top with the proscuitto.
2. Combine the argula, 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. Pile on top of the pizzas; sprinkle with the gorgonzola. Serve.