Fig And Prosciutto Flatbread Recipes
FIG-AND-PROSCIUTTO FLATBREADS
This is a staple at Todd English's Olives restaurants:) His much-lauded house-made flatbread topped with sticky-sweet fig jam, punget Gorgonzola cheese and salty prosciutto was in Food & Wine Magazine, Published July, 2008 from: 50 Hall of Fame Best New Chefs - Entrepreneurs. Here we made it {the easy way} with (store-bought) pizza dough. Serve with Light, cherry inflected Chianti Classico: 2006 Coltibuono, RS Cooling times not included.
Provided by Manami
Categories < 4 Hours
Time 1h15m
Yield 2 Pizzas
Number Of Ingredients 12
Steps:
- Place a pizza stone in the bottom of the oven and preheat the oven to 500ºF. (The pizza stone is ideal but not necessary - just make sure the oven is hot enough to cook the pizza's).
- Allow at least 45 minutes for the pizza stone to heat thoroughly.
- Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round.
- Dust a pizza peel with flour and slide the dough onto it.
- Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary.
- Season with salt and pepper & pinch of crushed red pepper flakes (if using).
- Dollop 1/4 cup of the fig jam (it is difficuclt to spread) all over the crust, being sure to leave a 1-inch border of dough all around.
- Scatter half of the cheese and prosciutto over the dough.
- Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden.
- Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing.
- Repeat with the remaining ingredients to make the second flatbread.
- Garnish with the sliced scallion and serve.
Nutrition Facts : Calories 666.3, Fat 43.4, SaturatedFat 14.3, Cholesterol 42.5, Sodium 818.6, Carbohydrate 57.5, Fiber 1.2, Sugar 39.3, Protein 12.7
FIG AND PROSCIUTTO FLATBREAD
Steps:
- Preheat the oven to 375 degrees F. Place the flatbread crust on a parchment-lined baking sheet.
- In a small bowl, combine the hot pepper jelly with the balsamic vinegar. Spread the jelly mixture over the flatbread, leaving a border of crust exposed. Bake until the jelly begins to bubble, 4 to 5 minutes.
- Top the flatbread with the figs. Tear the prosciutto into ribbons and place around the figs. Sprinkle with the baby arugula. Drizzle the olive oil over the flatbread and sprinkle with the flaky sea salt. Slice into triangular pieces and serve immediately.
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- Place a pizza stone in the bottom of the oven and preheat the oven to 500°. Allow at least 45 minutes for the pizza stone to heat thoroughly.
- Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round. Dust a pizza peel with flour and slide the dough onto it. Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary. Season with salt and pepper. Dollop 1/4 cup of the fig jam all over the crust, being sure to leave a 1-inch border of dough all around. Scatter half of the cheese and prosciutto over the dough.
- Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden. Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing. Repeat with the remaining ingredients to make the second flatbread. Garnish with the sliced scallion and serve.
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- Place a rimmed baking sheet or pizza stone in the oven and preheat to 475°F (246°C). Ideally you’ll let it preheat for at least 20 minutes but less time will do.
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