- Servings: 4
- 1/2 large red onion, sliced into thin strips
- 1-1 1/2 pkgs. prosciutto (we used about 1 & 1/4 packages)
- 1 clove garlic, minced
- 1 large wedge creamy brie cheese
- 1/4 cup shredded mozzarella cheese
- 4 mini multi-grain flatbreads (the size that would be used for a sandwich, not a wrap)
- 1 generous handful of Spinach/Arugula mix, rinsed
- 1 1/4 cups cherry tomatoes, halved
- About 5 tablespoons olive oil
- 1/2 tablespoon basil
- Cracked black pepper, to taste
DirectionsStarting by heating 1 1/2 tablespoons olive oil in a medium-sized skillet over medium heat. Add onion and minced garlic, saute for about 5 minutes or until slightly caramelized (but not burnt). Tear prosciutto into small pieces and add to skillet. Saute for 8-10 minutes or until prosciutto is crispy. Remove from heat and set aside.
Preheat the oven to 400 degrees F. Remove 3 out of the 5 sides of skin from the wedge of brie cheese with a sharp knife, if desired. (We're not big fans of the skin taste, but you can't remove it all or it'll fall apart.) Slice into thin strips/small pieces.
Spray non-stick cooking spray on a large baking sheet and place mini flatbreads on the sheet. Drizzle flatbreads with olive oil so they are evenly covered but not saturated (a little less than 1 tablespoon per flatbread). Cover flatbreads with brie cheese, about 5-6 small pieces per flatbread, leaving space in between for the cheese to melt. Divide the 1/4 cup mozzarella between the four flatbreads -- sprinkling evenly to fill in the gaps between the pieces of Brie.
Once your cheese is on, add the spinach/arugula mix. You'll want around 8-10 leaves per pizza, pending their size, as you don't want this to be a leafy overload. Then add the prosciutto/onion mix, and top with halved cherry tomatoes. Bake your flatbreads for 12 minutes, then broil for about a minute before you finally remove from the oven.