Arugula Prosciutto Flatbread | Low carb bread recipes | Joseph's Bakery

Ingredients

• 1 Joseph’s Honey Wheat Lavash
• 2 tablespoons extra-virgin olive oil
• About 2 ounces grated fontina cheese
• Handful of baby arugula (about 3/4 cup)
• 1 bulb fennel, halved, cored, and thinly sliced
• Handful of roughly chopped fresh parsley
• 1 red onion, thinly sliced
• Balsamic vinegar
• Kosher salt and freshly ground pepper to taste
• 4 pieces thinly sliced prosciutto, torn
• About 2 ounces crumbled gorgonzola or other blue cheese
• Preheat oven to 350 degrees F.
• Lightly brush the lavash on both sides with olive oil.
• Bake in the oven for two minutes.
• Remove from the oven and flip over.
• Top with fontina and place back in oven for two additional minutes.
• Combine the arugula, fennel, parsley, onion, 1 tablespoon of the olive oil, vinegar, and salt and pepper. Mix well.
• Top the baked lavash with the arugula mixture, prosciutto, and blue cheese, and serve.