Ingredients

Pizza Dough (see recipe on Christopher’s Kitchen website)

Carmelized Onions

Fontina Cheese – grated

Thinly sliced prosciutto ham

Arrugula salad topping

Salt & Pepper to taste

Olive Oil

Directions

Have ready:

• Carmelized onions - thinly sliced onions, sautéed in a little butter til carmel brown in color


• Arrugula Salad – arrugula salad leaves, fresh squeezed lemon juice, salt & pepper and olive oil tossed together.

Prepare pizza dough. Freeze unused portion. Roll out dough into oval shape and dust with flour. Prepare grill. Place pizza dough on grill – turning same side at 45 degree angle to create nice grill marks. You should only need to cook on one side. Cook pizza dough on grill until crisp – do not overgrill.

Top cooked pizza dough with layer of carmelized onions and grated fontina cheese. Place on cookie sheet and broil in oven until cheese is melted and bubbly.

Take out of broiler and top flatbread with thinly sliced prosciutto ham. You may want to cut flatbread into slices and then top with Arrugula salad mixture, a little black pepper and glaze with Olive Oil.

Serve as an appetizer or light lunch entrée!