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

Fig-And-Prosciutto Flatbreads image

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

Ingredients

2 (12 ounce) balls pizza dough, at room temperature
all-purpose flour
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 teaspoon minced fresh rosemary
salt
fresh ground pepper
1 pinch crushed red pepper flakes (optional)
1/2 cup fig jam (from a 6-ounce jar- found at Costco's in FL)
1/4 lb gorgonzola, crumbled (1 cup)
3 ounces sliced prosciutto (the more expensive, the better )
1 scallion, white and green parts thinly sliced

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Remove as much of the loose papery skin as possible, from the garlic head. Slice off about 1/2-inch from the top of the garlic and place the garlic in a small covered dish. (see notes) Drizzle the olive oil over the cut area, cover the dish and transfer to the oven. Bake 35-40 minutes until the garlic is soft when a clove in the center is pierced. When cool enough to handle, pick the garlic out or, squeeze the bottom of each clove to squish the roasted garlic out. Add the garlic to a small dish and mash to a paste with a fork. Combine the Gorgonzola cheese, cream cheese and the cream with the mashed garlic and stir to a smooth sauce.
Form the pizza dough into a rectangle or the shape of your choice. Spread the garlic Gorgonzola cream sauce on the dough, sprinkle with snipped oregano and add the fresh figs liberally. Add the the prosciutto pieces over the top and scatter the crumbled Gorgonzola cheese.
Transfer to a pizza stone or baking sheet and bake for 20 minutes until the crust is crisp and brown. Enjoy

Fig And Prosciutto Flatbread Recipes

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