Crispy Prosciutto Flatbread Pizza with Arugula, Shaved Parmesan, and Sun-Dried Tomato Chutney

• Meat

  • 8 strips Prosciutto

• Produce

  • 1 cup Arugula
  • 1 tbsp Flat-leaf parsley
  • 4 cloves Garlic
  • 1 julienned and packed 4 cup julienned and packed in Oil sun-dried tomatoes

• Condiments

  • 1 Sun-dried tomato chutney

• Baking & Spices

  • 1 Black pepper
  • 1 Pinch Black pepper
  • 1 Salt
  • 1/2 tsp Salt, heaping

• Oils & Vinegars

  • 1 Olive oil
  • 5/16 cup Olive oil
  • 3 tbsp Win vinegar, red

• Bread & Baked Goods

  • 2 pieces Lavash bread

• Dairy

  • 1 Parmesan
  • 1 cup Whole-milk mozzarella cheese, grated

• Other

  • ¼ cup super thin-sliced red onion

Found on thecozyapron.com

Description

Ingredients

• Olive oil
• 2 cloves garlic, pressed through garlic press
• 2 pieces lavash bread (I use Trader Joe’s brand)
• Salt
• Black pepper
• 1 – 1 ½ cup grated, whole-milk mozzarella cheese
• 8 strips prosciutto, crisped up in a pan and torn up
• 1 cup arugula
• ¼ cup super thin-sliced red onion
• Sun-dried Tomato Chutney (recipe below)
• Shaved Parmesan
• ¼ cup julienned and packed in oil sun-dried tomatoes
• 2 cloves garlic
• 3 tablespoons red win vinegar
• 1 tablespoon flat-leaf parsley
• ½ teaspoon, heaping, salt
• Pinch black pepper
• ¼ cup plus 1 tablespoon olive oil

Directions

• -Preheat the oven to 400°, and line a large (or two smaller) baking sheets with foil.
• -Place all ingredients except for the olive oil into the bowl of a food processor, and process until a paste-like consistency; with the processor running, slowly drizzle in the oil until everything is emulsified; use immediately, or keep in a covered container in fridge.