Fig And Prosciutto Flatbreads Food

FIG-AND-PROSCIUTTO FLATBREADS

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.

ROASTED FIGS AND PROSCIUTTO

Steps:

• Preheat the oven to 425 degrees F.
• Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
• Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

ARUGULA-PROSCIUTTO FLATBREAD PIZZAS

Steps:

• Preheat a grill to medium. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes. Flip the bread and immediately top with the fontina. Continue grilling until the cheese melts, about 2 minutes. Transfer to a platter and top with the prosciutto.
• Combine the arugula, fennel, parsley and red onion in a large bowl. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss. Pile on top of the pizzas; sprinkle with the gorgonzola.

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.