Categories: Pizza/flatbread

Ingredients

• 2 Naan Flatbreads
• 1/2 oz. Pine Nuts
• 3 oz. Shredded Mozzarella
• 3 oz. Prosciutto
• 1 Tbsp. Fig Preserves
• 1/4 tsp. Red Pepper Flakes
• 1 oz. Shaved Parmesan
• 1/2 oz. Baby Arugula

Directions

1. Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.

2. Place flatbreads directly on oven rack and bake until lightly browned, 4-5 minutes. Carefully remove from oven and set on a clean work space. While flatbread bakes, toast nuts.

3. Heat a medium non-stick pan over medium heat. Add pine nuts to hot, dry pan. Stir occasionally until lightly browned and aromatic, 3-5 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

4. Top flatbreads with mozzarella. Place directly on oven rack with prepared baking sheet on rack below to collect any drips. Cook until cheese bubbles, 7-10 minutes. While flatbreads cook, cut prosciutto into bite-sized pieces. In a mixing bowl, combine fig preserves with 1 tsp. water. Toss prosciutto pieces with fig glaze.

5. Top flatbreads with red pepper flakes (to taste), pine nuts, fig-glazed prosciutto, Parmesan, and arugula.

6. Plate dish as pictured on front of card. Bon appétit!

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