Crispy Prosciutto Flatbread with Pineapple Glaze

• 4 oz. prosciutto, thinly sliced
• 2 pieces of lavash, flatbread, naan
• 2 Tbsp J. Olive Co. Tuscan Herb Olive Oil
• 2 Tbsp J. Olive Co. Pineapple Balsamic
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1 cup shredded mozzarella cheese
• 2 tsp minced garlic
• 1 cup arugula
• 1/4 cup thinly sliced red onions
• shaved parmesan

Instructions

1. Preheat oven to 400°F.
2. Place sliced prosciutto in a dry skillet and cook over medium-high heat until crispy; set aside.
3. Brush tops of both pieces of bread with olive oil. Sprinkle pepper and red pepper flakes evenly on top of your bread.
4. Bake for 5-6 minutes, or until bread just begins to turn crispy.
5. Remove bread from oven and flip over. Sprinkle mozzarella cheese and garlic evenly on top. Return bread to oven and continue baking for 5-6 more minutes, or until cheese melts.
6. Remove bread from oven and top with crispy prosciutto, arugula, red onions and shaved Parmesan. 
7. Heat up pineapple balsamic in a small skillet. Bring to a boil, then simmer for a couple of minutes. It will cool as it thickens. 
8. Drizzle glaze over flatbread and enjoy!