| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
|
|
A; (1/4-pound) piece of |
|
|
; prosciutto, cut |
|
|
; into 1/4-inch dice |
|
|
; (about 2/3 cup) |
| 1 |
md |
Red onion; chopped fine (about |
|
|
; 1 cup) |
| 1/4 |
c |
Olive oil |
| 2 |
|
Bunches; arugula, coarse |
|
|
; stems discarded and |
|
|
; the rest washed |
|
|
; well, spun dry, and |
|
|
; chopped (about 2 |
|
|
; cups) |
|
|
Four; (8 1/2-inch) flour |
|
|
; tortillas |
| 2/3 |
c |
Freshly grated Parmesan cheese; (about 3 ounces) |
INSTRUCTIONS
Preheat oven to 400F.
In a medium heavy skillet cook prosciutto and onion in oil over
moderate heat, stirring, until onion is softened. Remove skillet from
heat and stir in arugula and salt and pepper to taste.
Arrange flour tortillas on 2 baking sheets and top with arugula
mixture and Parmesan.
Bake pizzas on upper and lower racks of oven, switching positions of
baking sheets halfway through baking, until edges are golden, about
10 minutes.
Serves 4 as an entree or 8 to 10 as an hors d'oeuvre.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
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