Best Gorgonzola Flatbreads With Prosciutto And Dates Recipes

Fig and Prosciutto Flatbread image

Provided by Trisha Yearwood

Time 15m

Yield 6 servings

Number Of Ingredients 8

1 flatbread
1/2 cup hot pepper jelly
1 tablespoon balsamic vinegar
6 fresh figs, quartered
4 ounces thinly sliced prosciutto
1/4 cup baby arugula
2 teaspoons good-quality extra-virgin olive oil
1/2 teaspoon flaky sea salt

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.

Fig-And-Prosciutto Flatbreads image

Provided by Manami

Categories < 4 Hours

Time 1h15m

Yield 2 Pizzas

Number Of Ingredients 12

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

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

Gorgonzola Flatbreads with Prosciutto and Dates image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 8

1 tablespoon olive oil, plus more for baking sheet
1 pound store-bought pizza dough (thawed if frozen)
All-purpose flour, for work surface
4 ounces Gorgonzola cheese, crumbled (1 cup)
2 ounces Fontina cheese, shredded (1/2 cup)
1/3 cup pitted dates, coarsely chopped
Ground pepper
4 ounces thinly sliced prosciutto

Steps:

Preheat oven to 450?. Lightly brush a large rimless baking sheet with oil. (Alternatively, use a rimmed baking sheet turned upside down.)
Divide dough in half. On a lightly floured work surface, roll and stretch dough to two 16-by-4-inch ovals (or as large as will fit on your baking sheet); transfer to prepared baking sheet. Dividing evenly, brush top of dough with 1 tablespoon oil.
Sprinkle dough with Gorgonzola, Fontina, and dates; season with pepper. Bake until crust of flatbreads is golden, 15 to 17 minutes.
Transfer flatbreads to a cutting board. Drape prosciutto on top of flatbreads, and cut crosswise into small triangles. Serve immediately.