Barbecue Flatbread Salad

• 16 each prepared Pizza Dough
• 2 cups OPEN PIT Hickory Smoke Barbecue Sauce
• 80 each fresh asparagus spears, small, grilled
• 1/3 cup OPEN PIT Hickory Smoke Barbecue Sauce
• 3 qt. baby arugula
• sliced prosciutto, fried crisp
• 16 each hard-cooked eggs, chopped

1. For each flatbread: Roll out 1 dough ball to 1/2-inch thickness.
2. Grill dough on high heat until crisp on both sides.
3. Brush with 2 Tbsp.
4. barbecue sauce.
5. Cut 5 asparagus spears into 2-inch pieces and toss with 1 tsp.
6. barbecue sauce; set aside.
7. Top each flatbread with 3/4 cup arugula, 1 oz.
8. prosciutto slices, reserved asparagus and 1 egg.

dough, open pit hickory smoke, open pit hickory smoke, baby arugula, crisp, eggs

Taken from www.kraftrecipes.com/recipes/barbecue-flatbread-salad-161994.aspx (may not work)