Ham and Arugula Flatbread

Yield: 1 flatbread.

1 8”x11” flatbread
½ cup caramelized onions
¼ cup Yukon gold potatoes, peeled, sliced 1/8” thick
2 to 3 slices of Black Forest ham, torn into pieces
2 Tbsp. crumbled Gorgonzola cheese
2 Tbsp. Fontina cheese, shredded
1 Tbsp. olive oil
to taste, kosher salt and fresh ground pepper

Preheat oven to 450°F. Spread caramelized onions over flatbread, then top with potato slices, ham, Gorgonzola and Fontina cheeses, making sure to evenly distribute ingredients. Drizzle olive oil over top and season with salt and pepper. Transfer flatbread to a sheet pan and bake in the oven for 6 to 8 minutes, until golden and crisp. Cut into squares and serve.