Fig and Prosciutto Flatbread
Figs intrigue me. The shape. The flavor. The color (I would love an outfit with these hues!!). Years ago, I remember cooking figs (and many other ingredients) to create a gooey jam for a pizza. While the outcome was delicious, buying that fig spread you now see everywhere certainly simplifies the process! This flatbread is so easy to pull together and is a family favorite!! Think seasonal appetizer or a casual dinner.
Fig and Prosciutto Flatbread (adapted by Todd English/Food and Wine)
Food processor pizza dough* recipe below (or store bought pizza dough)
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 teaspoon rosemary, minced
salt and pepper
1/2 cup fig jam
1 cup gorgonzola cheese, crumbled
6 slices of prosciutto (approximately)
2 scallions, thinly sliced (for garnish)
Food Processor Pizza Dough
1 package dry yeast
1 teaspoon sugar
1 cup warm water
3 cups all purpose flour
2 tablespoons olive oil
1 teaspoon salt
Stir the yeast and sugar into water and let stand til foamy, about 5 minutes. Place flour, olive oil and salt into the bowl of the food processor. Turn processor on and slowly pour yeast mixture through the feed tube. Process until the dough forms a ball. Remove to a floured surface and knead for 30 seconds. Add more flour if dough is sticky. Place dough in a plastic bag and let it rise until doubled, about 1 hour. Roll out the dough on a floured surface to desired shape. The dough may be refrigerated or frozen. Makes 2 – 14″ pizzas. (I always make 1 large flatbread …rustic style… on a cookie sheet).
Preheat oven to 400 degrees. Drizzle the rolled out dough with 2 tablespoons of olive oil and sprinkle with 1/2 the garlic and 1/2 the rosemary. Season with salt and pepper. Spread 1/4 cup of fig jam all over crust. Scatter half the cheese and prosciutto over the dough. Bake for approximately 15 minutes or until the crust is golden brown. Garnish with sliced scallions and serve.
Place the remaining ingredients on the second pizza. Or all the ingredients on one large pizza.