Roasted Asparagus and Spinach Flatbread with Prosciutto and Champignon Mushroom Cheese

Serves 8 appetizers
Prep Time: 15 minutes
Cook Time: 25 minutes

INGREDIENTS:
12 spears asparagus, woody stems removed
2 tablespoons olive oil, divided
1 clove garlic, minced
1 ball store-bought pizza dough
1/2 cup baby spinach, chopped
3 slices prosciutto, torn into bite size pieces
4 ounces Champignon Mushroom cheese, thinly sliced
1 lemon, sliced into wedges
Kosher salt and pepper

INSTRUCTIONS:
1. Preheat oven to 450 degrees F.
2. Toss asparagus spears with 1 tablespoon olive oil and garlic and arrange on a rimmed baking sheet. Roast in preheated oven for 15 minutes.
3. While asparagus cooks, roll out dough to a 1/4 inch thickness on a piece of parchment pa-per and transfer to a second rimmed baking sheet.
4. Brush dough with remaining olive oil and sprinkle with spinach. Arrange asparagus spears on top.
5. Bake flatbread in preheated oven for 10 minutes, until the crust is golden.
6. Remove flatbread from oven and immediately top with pieces of prosciutto and slices of Champignon Mushroom cheese. Spritz with lemon juice and season to taste with salt and pepper.