Prosciutto and Roasted Asparagus Flatbreads/Pizza with Bleu Cheese

I love coming up with new things to eat based on produce and other ingredients I have on hand. After a catered event at work, I found myself with leftovers of shrimp wrapped with prosciutto. I deconstructed them and made Cajun Shrimp Pasta and then came up with this treatment for the prosciutto and the asparagus and bleu cheese I had in the fridge.

I used some Naan that was in my freezer to make these mini pizzas or flatbreads, but a regular 12-14" pizza crust would work equally well. These flavors are incredible together! These would also be fantastic on the grill, which is a great option since it seems that SUMMER IS FINALLY HERE!

Place the asparagus and mushrooms on a large baking sheet and drizzle with garlicky olive oil. Roast for 15 minutes.

Prepare your crust by rolling it out to a 12-14" circle or rectangle. If you're using flatbreads, just throw them on a baking sheet or pizza stone. Brush with additional garlicky oil. (I have some that's already prepared but the recipe below tells you how to make your own.)

Sprinkle the mozzarella over the crust/flatbreads, then top with the prosciutto.

Add the asparagus and mushroom mixture,

then sprinkle with bleu cheese.

Bake for 10-15 minutes until the top is bubble and crust/flatbread is golden.

This is SO delicious. I cannot overstate its deliciousness!

One year ago: Almond Grape Tea Cake
Two years ago: Blueberry Chicken Salad
Three years ago: Raspberry Chocolate Oat Bars
Four years ago: Coconut Macadamia Triangles
Five years ago: Garlic Mashed New Potatoes

Get more inspiration at Cast Party, What's Cooking, What's Cooking 2, Yuck Stops Here, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodie Friday 2, Friday Flash, Friday Frenzy.

Prosciutto and Roasted Asparagus Flatbreads/Pizza with Bleu Cheese

1 pound pizza dough, or 2-3 flatbreads
1/2 pound asparagus, trimmed and cut into 1-inch lengths
4 oz. mushrooms, quartered
3-4 tsp. olive oil
1 clove garlic, minced
1 cup shredded mozzarella cheese
3 oz. prosciutto
1/4 cup bleu cheese

Combine the olive oil and garlic in a small dish. Roll out pizza dough to a 12-14" circle or rectangle and brush with about 1/3 of the garlic-infused oil.

Place the asparagus and mushrooms on a large baking sheet and drizzle with the remaining oil. Roast at 425 for 15 minutes.

Sprinkle the mozzarella over the crust/flatbreads, then top with the prosciutto. Add the asparagus and mushroom mixture, then sprinkle with bleu cheese.

Increase the oven to 450 and bake for 10-15 minutes until the top is bubble and crust/flatbread is golden.