The only way we could get you a meal more Italian than this is to fly you to Italy. (No, we won't be doing that.) Prosciutto, that salty sovereign of meats, mixes with sweetly tangy balsamic onions and tops a flatbread of mozzarella, that most Italian of cheeses. Peppery arugula and thyme round out this melody of perfect flavors, one that you don't need a long plane ride for.
Halve and peel onion. Slice halves into thin strips.
Stem and coarsely chop thyme.
Tear prosciutto into bite-sized pieces.
Caramelize Onion and Par-Bake Flatbreads
Place 2 tsp. olive oil in a medium non-stick pan over medium heat.
Add onion to hot pan and stir occasionally until browned, 10-13 minutes. If pan becomes dry, add water 1 Tbsp. at a time.
Stir in balsamic vinegar and remove from burner.
While onion caramelizes, place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
Bake the Flatbreads
Sprinkle cheese, onions, and thyme evenly over flatbreads.
Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until golden brown and warmed through, 5-7 minutes.
Finish the Flatbreads
Top flatbreads with prosciutto and arugula.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!