As soon as winter ends each year (or maybe even a little before) I find myself longing for the fresh, crisp flavors of spring. I couldn't be more excited that Megan Doherty is sharing her recipe for a tangy, savory flatbread that's perfect lazy outdoor dinners or toting along on a picnic lunch! I know exactly what's going in my grocery cart tonight...
Meyer Lemon Flatbread
|1 large flat bread (naan, pita or a pre baked pizza dough would also work well)||3 tablespoons extra virgin olive oil|
|6 oz. Fresh mozzarella||10 very thin slices Meyer lemon, cut into quarters|
|4 oz. Parmesan, shaved||1 cup Arugula|
|1/2 cup Castelvetrano (or your favorite) olives, sliced||Two thin slices prosciutto, sliced into half inch ribbons|
|Freshly cracked black pepper to taste|
Preheat oven to 425 degrees.
Place flat bread in the oven directly on the rack for five minutes, or until it becomes crisp.
Remove from oven and drizzle with the extra virgin olive oil.
Allow to cool slightly, and pile on all of the other ingredients, arranging them however you find most beautiful.
Finish with freshly cracked black pepper to your taste and enjoy.