Kale Pesto Flatbread With Arugula And Prosciutto
Most people I know enjoy a good piece of pizza, and what many people don't realize is that making your own pizza or flatbread at home is really quite simple if you find yourself a nice base to start off with. There's no need to roll your own dough or even buy a pre-made crust. You can instead make a simple flatbread using options like pita or lavash.
This particular flatbread is made with a whole wheat lavash that I got from Trader Joes, and I opted to top it with pesto instead of marinara and cheese. The addition of prosciutto was a little treat for me, as I don't often cook with meat, but if you are a vegetarian or vegan, obviously feel free to cut out this option.
This flatbread is great for an appetizer, or you could split it with a friend, but I'm not going to lie, I ate the whole thing in one go!
Ingredients (serves 1-2)
- 1 whole wheat lavash
- 1 medium/large vine-ripened tomato, sliced thinly crosswise
- 2 slices prosciutto (look for an option free of nitrites or nitrates)
- 2 tablespoons chopped red onion
- Handful of arugula
- Ingredients for Kale Walnut Pesto
- 1 large clove of garlic
- 2 tablespoons raw walnuts
- 1/2 cup fresh basil
- 1/2 cup kale
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
1. Preheat oven to 450 degrees Fahrenheit. Place the lavash bread on an aluminum foil-lined baking sheet.
2. Prepare pesto. Blend all ingredients together until almost smooth. Spread on the lavash, leaving about an inch border for the crust on all sides.
3. Add sliced tomato, onion, and prosciutto. Bake for 6-7 minutes or until edges of lavash begin to get crispy.
4. Remove from oven and add arugula. Serve warm.