Categories: Pizza/flatbread
Ingredients
- 2 Naan Flatbreads
- 1/2 oz. Pine Nuts
- 3 oz. Shredded Mozzarella
- 3 oz. Prosciutto
- 1 Tbsp. Fig Preserves
- 1/4 tsp. Red Pepper Flakes
- 1 oz. Shaved Parmesan
- 1/2 oz. Baby Arugula
Directions
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Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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Place flatbreads directly on oven rack and bake until lightly browned, 4-5 minutes. Carefully remove from oven and set on a clean work space. While flatbread bakes, toast nuts.
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Heat a medium non-stick pan over medium heat. Add pine nuts to hot, dry pan. Stir occasionally until lightly browned and aromatic, 3-5 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.
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Top flatbreads with mozzarella. Place directly on oven rack with prepared baking sheet on rack below to collect any drips. Cook until cheese bubbles, 7-10 minutes. While flatbreads cook, cut prosciutto into bite-sized pieces. In a mixing bowl, combine fig preserves with 1 tsp. water. Toss prosciutto pieces with fig glaze.
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Top flatbreads with red pepper flakes (to taste), pine nuts, fig-glazed prosciutto, Parmesan, and arugula.
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Plate dish as pictured on front of card. Bon appétit!