Flatbread with Balsamic Greens and Prosciutto

Preheat oven to 450 F. On a floured surface, divide dough in half and roll each half out to a 12x6 rectangle. Transfer each to a baking sheet. Sprinkle with chopped rosemary and drizzle with 1 T olive oil. Bake 10 to 12 minutes or until golden. Meanwhile, in a skillet, heat 2 T olive oil over medium heat. Add red onion and pepper. Cook for 10 minutes or until soft and light brown, stirring occassionally. Add greens and balsamic and cook 3-5 minutes or until greens are wilted and liquid has evaporated. Divide cooked greens between flatbreads and top with cheese. Bake 5 minutes or until cheese is melted. Top with sliced prosciutto before serving.

Sandwiches & Flatbreads

Ingredients

Number Of Servings: 4

1 lb pizza dough, homemade or purchased
1 T fresh rosemary, finely chopped
1 large red onion, cut into 1/2-inch wedges
6 C kale and/or radicchio, stemmed and torn
3 T of The Olive Bin's Traditional 18-Year Balsamic Vinegar
4 oz fontina cheese, thinly sliced or grated
4-6 slices prosciutto
3 T of The Olive Bin's Tuscan Herb Olive Oil
1/4 tsp black pepper
Salt, to taste

Directions

Preheat oven to 450 F. On a floured surface, divide dough in half and roll each half out to a 12x6 rectangle. Transfer each to a baking sheet. Sprinkle with chopped rosemary and drizzle with 1 T olive oil. Bake 10 to 12 minutes or until golden.
Meanwhile, in a skillet, heat 2 T olive oil over medium heat. Add red onion and pepper. Cook for 10 minutes or until soft and light brown, stirring occassionally. Add greens and balsamic and cook 3-5 minutes or until greens are wilted and liquid has evaporated.
Divide cooked greens between flatbreads and top with cheese. Bake 5 minutes or until cheese is melted. Top with sliced prosciutto before serving.