Butterkäse and Prosciutto Flatbreads

Ingredients

2 store-bought flatbread crusts or naan flatbreads (about 9 x 7-inches each)
6 ounces Keystone Farms Cheese Butterkäse, shredded (1 1/2 cups)
3 ounces thinly sliced prosciutto, coarsely chopped
2 cups fresh baby arugula or baby spinach
1 tablespoon olive oil
Salt and pepper to taste
1/2 cup honey
1 teaspoon Thai red chili paste

Instructions

1 Place pizza stone on lower rack in a cold oven. Heat oven to 400°F. Bake stone for at least 30 minutes.

2 Sprinkle each flatbread with 1/2 cup Little Mountain to within 1/2 inch of edges; top with prosciutto. Sprinkle with remaining Little Mountain. Transfer each to a stone. (Stone will be hot!) Bake on stone for 10-12 minutes or until crust edges are golden brown and cheese is melted. Transfer to flatbreads to a cutting board.

3 Meanwhile, drizzle arugula with olive oil in a medium bowl. Season with salt and pepper to taste; toss to coat. Combine honey and chili paste in a small bowl. Top flatbreads with arugula; drizzle with honey mixture. Cut into pieces. Serve immediately.