GRILLED Flatbread with Pineapple Jalapeño Jam

INGREDIENTS:

Flatbreads (or Individual Naan)

Tait Farm Pineapple Jalapeño Jam

Fresh mozzarella cheese

Red bell pepper, cut into small pieces.

Prosciutto

Arugula or baby spinach

Preheat oven to 375 degrees. Place the flatbread on a parchment lined, rimmed baking sheet. Scatter the arugula over the flatbread. Tear the mozzarella into shreds and spread evenly on top. Scatter the pepper pieces. Dollop small amounts of the Pineapple Jalapeño Jam over all. Tear or cut the prosciutto into ribbons and twist into small mounds. Space evenly overtop of everything.

Bake for 10 - 15 minutes, or until the cheese is melted and the prosciutto is crispy.