5 from 1 vote
pear prosciutto and arugula flatbread with pears and balsamic glaze on table
Pear Prosciutto and Arugula Flatbread
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

This pear prosciutto and arugula flatbread is the perfect late-summer early fall meal. It's fancy and delicious enough to serve while entertaining, but easy enough to maintain your sanity.

Course: Main Course
Cuisine: American
Keyword: pizza, Sprouts Farmers Market
Servings: 2 pizzas
Ingredients
  • 2 pita pockets or other flatbread either whole wheat or white
  • 2 teaspoons extra virgin olive oil
  • squeeze of lemon juice
  • 1 whole crunchy pear I used d'Ajnou
  • 4 slices prosciutto
  • 2 ounces goat cheese
  • 2 large handfuls arugula
  • balsamic glaze
Instructions
  1. Preheat oven, set to broil. Remove center and seeds from pear, and slice into thin slices. Place pita bread on a large baking sheet.

  2. Drizzle olive oil over each pita, squeeze lemon juice over olive oil. Spread sliced pear on top of each pita, place 2 slices of prosciutto on each pita. Distribute pieces of goat cheese all around pita.

  3. Drizzle olive oil over each pita, squeeze lemon juice over olive oil. Spread sliced pear on top of each pita, place 2 slices of prosciutto on each pita. Distribute pieces of goat cheese all around pizza. 

  4. Place pita in oven, broil for 2-5 minutes, or until pita and prosciutto brown. Remove from oven.

  5. Top hot pita flatbread with fresh arugula and drizzle balsamic glaze over flatbread. Slice, and eat immediately.