arugula-prosciutto-flatbread-pizzas.json

{
    "directions": [
        "Preheat a grill to medium. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes. Flip the bread and immediately top with the fontina. Continue grilling until the cheese melts, about 2 minutes. Transfer to a platter and top with the prosciutto.",
        "Combine the arugula, fennel, parsley and red onion in a large bowl. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss. Pile on top of the pizzas; sprinkle with the gorgonzola.",
        "Photograph by Justin Walker"
    ],
    "ingredients": [
        "2 pieces lavash or other flatbread, halved",
        "1 tablespoon extra-virgin olive oil, plus more for brushing",
        "1/2 cup grated fontina cheese (about 2 ounces)",
        "4 ounces thinly sliced prosciutto, torn",
        "4 cups baby arugula",
        "1 bulb fennel, halved, cored and thinly sliced",
        "2 tablespoons roughly chopped fresh parsley",
        "1/2 red onion, thinly sliced",
        "2 tablespoons balsamic vinegar",
        "Kosher salt and freshly ground pepper",
        "1/2 cup crumbled gorgonzola or other blue cheese (about 2 ounces)"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "Healthy",
        "Pizza Recipes",
        "Meat",
        "Arugula",
        "Vegetable"
    ],
    "title": "Arugula-Prosciutto Flatbread Pizzas",
    "url": "http://www.foodnetwork.com/recipes/food-network-kitchen/arugula-prosciutto-flatbread-pizzas"
}