There are many great things about living in San Diego California.
Besides the incredible weather, we have an abundance of the best seafood, Mexican food, craft beer, local and sustainable farming, and some of the best restaurants, bars and hospitality across the world. Yes, I might sound like an advertisement for tourism in San Diego, but I am just proud of my home town!
One of my favorite parts of San Diego is the historic Little Italy neighborhood. If you have the opportunity, you must check out the fantastic Little Italy farmers market every Saturday. I encourage you to talk a walk and explore the neighborhood that contains so much of San Diego's historical Italian culture.
If you happen upon a quaint little deli such as Assentis Pasta, or across the street at Mona Lisa's, do yourself a favor and pick up some freshly shaved prosciutto, some pasta and some cheese, you can thank me by inviting me over to help you eat it!
The following recipe is just one example of what you could make with that prosciutto and that cheese, trust me, the results are delicious!
Prosciutto, Mushroom, Caramelized Onion & Three Cheese Flatbread (printable recipe here)
2 8-inch thin flatbreads - (we love Flatout Flatbread)
4 tbsp olive oil (garlic infused if available)
1 small onion, sliced thin
10-15 small mushrooms, sliced thin
6 oz. thin shaved premium prosciutto
3 oz. sliced mozzarella cheese
2 oz. crumbled goat cheese
2 oz. Parmegiano Reggiano, finely shredded
1 cup fresh arugula or spinach
Preheat the oven to 400 F.
Slice the onions and mushrooms. Heat a small amount of olive oil in a skillet over medium/high heat, add onions. Cook until lightly browned and caramelized. Add the mushrooms to the same skillet for last 4-5 minutes, turn off heat and set aside.
Important! Before you put any ingredients on it, bake the flatbread by itself on a cookie sheet for 2-4 minutes. Remove from oven.
Drizzle flatbread with garlic flavored olive oil and evenly spread with a brush all over the top. Assemble the prosciutto, caramelized onions, mushrooms, sliced mozzarella, goat cheese, and some of the arugula. Drizzle with more oil.
Bake for about 6-7 minutes.
Remove from oven and serve with shredded parmegiano reggiano, more arugula and a splash of olive oil.