1 tablespoon extra-virgin olive oil, plus more for brushing
1/2 cup grated fontina cheese (about 2 ounces)
4 ounces thinly sliced prosciutto, torn
4 cups baby arugula
1 bulb fennel, halved, cored and thinly sliced
2 tablespoons roughly chopped fresh parsley
1/2 red onion, thinly sliced
2 tablespoons balsamic vinegar
Kosher salt and freshly ground
1/2 cup crumbled gorgonzola or other blue cheese (about 2 ounces)
Preheat a grill to medium. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes. Flip the bread and immediately top with the fontina. Continue grilling until the cheese melts, about 2 minutes. Transfer to a platter and top with the prosciutto.
Combine the arugula, fennel, parsley and red onion in a large bowl. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss. Pile on top of the pizzas; sprinkle with the gorgonzola.
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