Directions

Starting 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.