Grilled Hot Honey & Prosciutto Flatbread
Prep: 15 minutes
Grill: 8 minutes • Serves: 4
3 tablespoons honey
1/4 teaspoon crushed red pepper
1/8 teaspoon ground red pepper
4 spears asparagus, trimmed and thinly shaved with vegetable peeler
1 cup baby arugula
1 tablespoon Pompeian® Extra Virgin Olive Oil
1 tablespoon fresh lemon juice
1 package (11 ounces) refrigerated thin pizza crust
1 cup Sargento® Shredded Mozzarella Cheese
1/2 cup Sargento® Shredded Parmesan Cheese
6 slices prosciutto, torn into 2-inch pieces
1. Prepare outdoor grill for direct grilling over medium-low heat. Line cookie sheet with aluminum foil; spray with cooking spray. In small bowl, whisk honey, crushed red pepper and ground red pepper.
2. In medium bowl, toss asparagus, arugula, oil and lemon juice.
3. Unroll pizza crust on prepared cookie sheet. Starting at center, press out dough to 10 x 15-inch rectangle; spray with cooking spray. Using foil, invert crust onto hot grill rack; cook, uncovered, 3 minutes or until bottom of crust is golden brown, watching carefully to prevent burning. With large spatula, turn crust; cook 1 minute. Leaving 1/2-inch border, top crust with cheeses and prosciutto; cover and cook 4 minutes or until bottom of crust is golden brown and cheese melts, rotating flatbread once.
4. Transfer flatbread to cutting board; cut into 8 slices. Serve flatbread topped with asparagus mixture and drizzled with honey mixture.
Approximate nutrition values per serving (2 slices):
478 Calories, 17g Fat (7g Saturated), 39mg Cholesterol,
1294mg Sodium, 62g Carbohydrates, 2g Fiber, 22g Protein