Time: 25 min.
Complexity: easily
Servings: 4

A great and quick option if you're craving pizza but don't have the time or desire to mess around with the dough. This recipe features grilled pita bread on both sides, along with fontina cheese. Topped with a mixture of arugula, fennel, onion, and parsley, it's all topped with gorgonzola or any other blue cheese. This pizza is perfect as an appetizer at a summer barbecue.

Ingredients:

• 2 pieces lavash, cut in half
• 1 tbsp olive oil, plus more for greasing
• 1/2 tbsp. grated fontina cheese (about 60 gr.)
• 110 g thinly sliced ​​dry-cured prosciutto, torn into pieces
• 4 cups arugula
• 1 fennel bulb, halved, cored and thinly sliced
• 2 tbsp coarsely chopped basil
• 1/2 head of red onion, cut into thin slices
• 2 tablespoons balsamic vinegar
• 1/2 cup crumbled Gorgonzola or other blue cheese (about 60 g)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pita, Fontina cheese, prosciutto, arugula, fennel bulb, basil, red onion, balsamic vinegar, Gorgonzola cheese, blue cheese

We recommend

Preparation:

Step 1
• Preheat the grill to medium. Lightly brush the pita bread with olive oil, then grill until the bottom is charred, about 2 minutes. Flip the bread over and immediately top with the fontina. Continue grilling until the cheese is melted, about 2 minutes. Transfer to a plate and top with the prosciutto.
Step 2
• In a large bowl, combine the arugula, fennel, parsley, and red onion. Drizzle with vinegar and 1 tablespoon olive oil; season with salt and pepper and toss. Spoon the mixture over the pizza; sprinkle with Gorgonzola.

Votes: 7