Grilled Flatbreads With Red Spring Onions, Prosciutto n White Bean Sauce

  

A tasty and distinctive supper is made with grilled flatbreads containing red spring onions, prosciutto, with white bean sauce. You're going to relish the tastes of spring.

 

22 ounces of prepared pizza dough

2 red spring onions, ends trimmed, split down the center

1 15-ounce can of white beans, drained and rinsed

1/4 cup vegetable broth

1/4 cup olive oil, divided

2 teaspoons lemon juice

2 tablespoons grated Parmesan cheese, plus more to sprinkle on the flatbreads

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 ounces prosciutto, torn into bite-sized pieces

Balsamic glaze to drizzle on the flatbreads  

Flour to dust the work surface

Nonstick cooking spray

 

Fill a food processor with the beans, vegetable broth, lemon juice, two tablespoons olive oil, two tablespoons Parmesan cheese, salt, plus black pepper. Process till smooth. Put aside.

After applying nonstick cooking spray to the grill grates, preheat the grill to high. Drizzle a little amount of the leftover olive oil onto the red spring onions and set them aside. Before baking, preheat the oven to 400°F.

Split the dough for the pizza in half. Roll out the dough to make an oblong shape that is approximately twelve inches long by five inches broad after lightly flouring a clean work area. Apply a small amount of oil to the top of each. Place the dough on the grill, oil side down, and let it cook for approximately three minutes while the lid is closed. After three minutes, turn the dough over and continue cooking it until it starts to faintly brown. Take off the grill and place aside.

Move the red spring onions to the grill, cover, and cook until the onions are tender and faintly browned, approximately five minutes in total, flipping once.

The flatbreads should be put on a baking pan. Top each flatbread with 1/4 cup of the white bean sauce. Approximately half of the sauce will be leftover. Spoon a little prosciutto onto each flatbread. Dice the grilled red spring onions into small pieces, then distribute them evenly over every flatbread. After grating Parmesan cheese onto each, cover with the balsamic glaze.

Put the flatbreads in the oven for two to three minutes, just to warm them through.

Take out and serve hot.