Whether you make your own pizza dough, buy Artisan Flatbread or Naan Bread; pears and prosciutto go so well together. Add a mild, smooth and silky cheese like Fontina and you have a fantastic appetizer or meal!
Pear and Prosciutto Flatbread
The Carb count will really depend on how you choose to make your flatbread. Make 1 batch of Gluten or Gluten Free pizza dough for 2 thicker flatbreads. Or, sometimes we buy Artisan Flatbreads and other times Naan Bread. It’s the method that’s important. Then do the Carb counting. Because the pizza dough is not cooked the preparation method requires an additional step, but well worth it if you have the time.
Ingredients
Per Flatbread
- Pizza dough Artisan Flatbread or Naan Bread. CHO DEPENDENT ON PRODUCT
- ½ pear (80 gr after pitted) 10 CHO
- 2 – 3 oz. (60 – 90 gr) Fontina 0 CHO
- 3 thin slices Prosciutto
- Arugula to garnish
- Olive oil
Instructions
- Pre heat oven to 450.
Pizza Dough
- Cut GF Pizza dough into 2 equal pieces. Drizzle a little olive oil on both sides of the pizza dough and roughly flatten out, near the size of the skillet.
- On the stove top, heat a drizzle of olive oil in a small cast iron or oven proof skillet over medium high heat.
- Add roughly shaped pizza dough and cook until slightly brown (3 minutes) and flip. Cook another 3 minutes and then add thinly sliced pears topped with thinly sliced cheese.
- Place in oven for 7 minutes, until pears are warm, cheese is melted, and flatbread is cooked through.
- Remove from oven, tear prosciutto and drape over flatbread.
- Garnish with arugula and serve immediately.
Artisan Flatbread or Naan Bread:
- Drizzle top side of the flatbread with a little olive oil and place on a baking sheet. Heat in the oven for 5 minutes.
- Then remove the flatbread, and add thinly sliced pears topped with thinly sliced cheese.
- Return to oven and bake 7 minutes, until pears are warm, and cheese is melted.
- Remove from oven, tear prosciutto and drape over flatbread.
- Garnish with arugula and serve immediately.
