Fresh Flatbread.

There's dough in there somewhere, I promise.

So to say that last night's dinner was a success would be putting it rather lightly.  It looked as though both the hubbs and I had licked our plates, with no crumbs left to prove we'd actually eaten.  In keeping with our triathlon training diet (I use the word diet lightly, seeing as it's more of a fresh food practice), I've been trying to prepare meals that have enough of the right ingredients to refuel us without suffering from rabbit food burnout.  The flatbread I whipped up was enough to satiate us and it tasted pretty darn good.  Although the components of the dish itself sound bad for you, they really only tally up to about 490 calories for two slices.  Not bad, especially if you only really eat twice a day like we do, dividing calories between just two meals-- once after working out and once in the evening...

*Flatbread with Goat Cheese, Arugula and Prosciutto* (super duper quick & easy)
3 oz sliced prosciutto
1 cup goat cheese, herb or plain
2 cups fresh arugula, washed
1/4 cup Parmesan cheese, finely grated
2 cloves of garlic, finely minced
olive oil
sea salt and pepper
pizza dough (usually we make our own, but this time we cheated and used Trader Joe's fresh dough)

Preheat oven to 350 degrees.

Find a large work surface, sprinkle enough flour to keep dough from sticking once you begin.  Grab a large cookie sheet and grease well- I use a olive oil spray, which works great.

Using a rolling pin, stretch your dough into a rectangular shape (one that will fit in a large cookie sheet).  If your dough begins to stick, add more flour.  You will eventually end up with about an 8x12 sheet of thin pizza dough.  Transfer to cookie sheet.

Brush your dough with your favorite olive oil (you can use flavored if you like).  Sprinkle sea salt and pepper over dough.  Next take crumbles of the goat cheese and spread evenly across uncooked dough until all cheese has been used.  Add minced garlic on top of cheese.  Place in oven, cook until cheese is bubbling and crust is golden.

Remove from oven.  Immediately top flatbread with grated Parmesan and arugula.  Slice into portions and plate.  Next, add a a single slice of prosciutto to each piece.  It's important to add the greens and prosciutto after the flatbread has cooked, to give it that cool, fresh taste.  Cooked arugula and prosciutto taste very different, and the effect will not be the same when exposed to high temperatures.  

I hope you love this dish as much as we do,
B