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
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