Arugula-Prosciutto Flatbread Pizzas

• 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)

1. Preheat a grill to medium.
2. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes.
3. Flip the bread and immediately top with the fontina.
4. Continue grilling until the cheese melts, about 2 minutes.
5. Transfer to a platter and top with the prosciutto.
6. Combine the arugula, fennel, parsley and red onion in a large bowl.
7. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss.
8. Pile on top of the pizzas; sprinkle with the gorgonzola.
9. Photograph by Justin Walker

other flatbread, extravirgin olive oil, fontina cheese, baby arugula, fennel, parsley, red onion, balsamic vinegar, kosher salt, crumbled gorgonzola

Taken from www.foodnetwork.com/recipes/food-network-kitchens/arugula-prosciutto-flatbread-pizzas.html (may not work)