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vegetable oil flatbread pita Mozzarella arugula extra-virgin olive oil kosher salt halved grape tomatoes
Viewed: 58 - Published at: 4 years agoIngredients
- 2 tablespoons vegetable oil
- 2 flatbread pita rounds, whole wheat or regular
- 1 cup grated mozzarella
- 1 cup arugula
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 1/2 cup halved grape tomatoes
- 1/8 pound prosciutto
- Shaved Parmesan, to taste
Method
- Heat 1 tablespoon of vegetable oil in a 12-inch skillet over medium-high heat until hot. Add the flatbread and cook until browned, about 2 minutes. Flip and then immediately top with the cheese, tomatoes, 2 or 3 pieces of prosciutto and cover and cook until the cheese melts, less than a minute.
- In a small mixing bowl, dress the arugula with the extra-virgin olive oil, lemon juice, salt and pepper and set aside.
- Slide the pita out, place on a serving plate and keep warm in the oven while you cook the remaining batches. Top pizzas with the dressed arugula, parmesan, and a hit of pepper.
