Description
In addition to the caramelized onion, fontina, and prosciutto, there are chopped dates and a salad of fresh greens. Perfect as an appetizer or a main course.
Ingredients
- 1 Tablespoon Butter
- 2 whole Onions, Sliced
- 1 Tablespoon Sugar
- 3 whole Naan Flatbreads, Or One Pre-made Pizza Crust
- 6 ounces, weight Fontina Cheese, Shredded
- ¼ pounds Prosciutto
- 3 Tablespoons Chopped Dates
- 1-½ teaspoon Dijon Mustard
- 2 Tablespoons Fresh Lemon Juice
- 3 Tablespoons Olive Oil
- 2 teaspoons Honey
- Salt And Pepper, to taste
- 6 cups Mixed Greens Or Arugula
Preparation
Melt the butter in a large skillet over medium heat. Add the sliced onions and sugar, stir to combine. Allow the onions to caramelize, stirring occasionally, until they are a deep golden brown, approximately 40 minutes. Set aside. These can be made ahead of time and refrigerated until ready to use.
Preheat the oven to 400ºF. Spray both sides of the naan flatbread with cooking spray and place on a cookie sheet. Crisp the naan in the oven for 5-7 minutes, or until it starts to brown.
Top the crisped naan with the caramelized onions, shredded fontina cheese, prosciutto, and chopped dates. Return the flatbread to the oven and bake for 7-10 minutes or until the cheese is melted and the prosciutto is crispy.
While the flatbread is toasting, combine the mustard, lemon juice, olive oil, honey, salt, and pepper in a small bowl. Stir with a whisk or a fork to combine. Toss the mixed greens in the dressing. Top each flatbread with a generous amount of the dressed greens. Slice and serve.
