- ½ fl. oz. Apple Cider Vinegar
- ¼ tsp. Red Pepper Flakes
- 2 Garlic Cloves
- 1 Yellow Onion
- 3 oz. Shredded Mozzarella
- 3 oz. Prosciutto
- 1 fl. oz. Honey
- ½ oz. Hazelnut Pieces
- ½ oz. Baby Arugula
- 2 Naan Flatbreads
- 2. Quarter and peel onion. Cut quarters into 1/4 inch slides. Mince garlic.
- 3. Combine apple cider vinegar, honey and red pepper flakes in small bowl.
- 4. Top flatbreads with olive oil and garlic. Place in oven and bake 6-8 min.
- 5. Crisp prosciutto in batches. Toss with hot honey.
- 6. Cook onions in prosciutto pan until tender.
- 7. Place flatbreads on a clean work surface. Divide onions evenly between flatbreads and top with cheese. Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until cheese is melted, 5-7 minutes. Plate dish as pictured on front of card, topping flatbreads with crispy prosciutto, hazelnuts, and arugula.
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