PROSCIUTTO WRAPPED SHRIMP FLATBREAD

Prosciutto Wrapped Shrimp Flatbread image

Provided by @MakeItYours

Number Of Ingredients 10

4 store-bought naan flatbreads
Olive oil
3/4 lb cooked jumbo shrimp
4 ounces prosciutto, sliced lengthwise into 3/4-inch strips
1-1/2 cups chopped onion
2 cloves garlic, minced
2 tablespoons balsamic vinegar
2 cups finely shredded mozzarella cheese
4 Roma (plum) tomatoes, sliced
1/2 cup chiffonade of fresh basil (loosely packed)

Steps:

Preheat the oven to 400°F.
Brush both sides of each naan with a little olive oil and arrange them on 2 rimmed baking sheets.
Pre-bake the naan for 6 minutes and remove them from the oven.
Heat 2 tablespoons olive oil in a frying pan over medium heat and add the chopped onion.
Sauté until softened, 4 to 5 minutes, then add the garlic and continue cooking 1 minute longer.
Stir in the balsamic vinegar and continue cooking, stirring constantly, until the onions are well coated and the liquid evaporates, 2 minutes.
Divide the onion mixture between the 4 flatbreads and top with half of the shredded cheese. Arrange the tomato slices and basil on top and set aside.
Wrap a strip of prosciutto around each shrimp and divide them amongst the flatbreads.
Top with the remaining cheese.
Bake until the flatbreads are crisp and the cheese is bubbly, 6 to 8 minutes.