Preheat oven 400°F. Dollop 1/4 cup of the fig jam all over the crust, being sure to leave a 1-inch border of dough all around. This is such a scrumptious recipe. Mmmmm. 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. I like saving time any time of year, but most especially around big holidays. The biggest test for me personally, though, was the gorgonzola cheese because I’m probably even less a fan of blue cheese. Garnish with the sliced scallion and serve. This fig and prosciutto flatbread takes the classic pairing of sweet fig jam, salty prosciutto, and tangy goat cheese and delivers it atop crisp baked bread. Bake 5-10 minutes until cheese begins to melt and prosciutto begins to crisp. Bake 5-10 minutes until cheese begins to melt and prosciutto begins to crisp. 3. Carefully remove the preheated baking sheet from the oven and use the parchment paper to slide the flatbread directly onto the back of the baking sheet. Do whichever is comfortable for you and your oven. Preheat the oven to 450° about 30 minutes before pizza is ready to bake. Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round. Instead of making my own dough (no, thanks!) Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing. I remember how it tastes as I type this post up and that was two weeks ago! 4. I Can Cook That. Using your fingers, gently break up cheese and dot it evenly over top, followed by equal dollops of fig spread. 2. This flatbread with prosciutto fig and arugula is a great recipe for a quick and easy dinner (you could make it even healthier by using a whole wheat crust) and is also perfect for serving for parties (it has no sauce, so it’s easy to serve to guests without a mess.) Then roll it some more. It’s amazing sometimes how just a few, very simple and fragrant ingredients mingle so well together. *We prefer Valdeon Blue for this recipe but any blue cheese work. Spread roughly across the flatbread. I mean come on. Spread roughly across the flatbread. Bake in preheated 400 degree F oven on a lower rack for 10-12 … Remove from oven. Store, company and merchant inquiries can be addressed by filling out our Guest Care Form. I left our pizza stone in the middle of the oven as opposed to closer to the bottom and it still crisped the dough up very nicely. To make these Easy Goat Cheese, Prosciutto and Fig Flatbreads come together, you only need a few ingredients. If you have time to get fresh rosemary, I highly rec it in this recipe. Top with prosciutto, cheese and optional pine nuts. Great for entertaining or movie night in, Grilled Flatbread with Figs, Prosciutto and Arugula has a little something for everyone. Dollop 1/4 cup of the fig jam all over the crust, being sure to leave a 1-inch border of dough all around. www.mcdvoice.com – Take McDVoice Survey & Get Coupons, Instapot Reviews 2020 – Best Instant Pots, Best Single Serve Coffee Makers 2020 – Reviews, Two 12-ounce balls of pizza dough, at room temperature, 1/4 pound Gorgonzola cheese, crumbled (1 cup), 1 scallion, white and green parts thinly sliced. GOOD together. Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary. The great timesaver in this one is ready-made fresh pizza dough snatched from your grocery store’s deli. Prosciutto, Fig, Goat Cheese, and Arugula Flatbread with Balsamic Reduction Recipe. Like I keep saying, this was all. I was afraid being so close to the heat source would not be good in this instance. Place a pizza stone in the bottom of the oven and preheat the oven to 500°. Cut into square pieces and serve warm. Something delicious and easy like this flatbread is good to have on hand for a snack break or two. Do you need to address any issues or concerns? Scatter half of the cheese and prosciutto over the dough. so. An easy and elegant appetizer, lunch, or simple supper that’s even more satisfying with a glass of wine. Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing. Look at this stuff. Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden. I’ve said before I’m not too big a fan of figs – but the preserves we used were super yummy. Place 3 Tablespoons of Sabra Classic Hummus and 2 Tablespoons of fig jam randomly on the naan or flatbread. If you’re not a fan of the sweet stuff as much, make sure to taste test your figs to see first how much you might want to put on your flatbread. Bake on a lower rack for 10-12 minutes or until crispy and browned. Fig, Blue Cheese and Prosciutto Flatbread, By submitting this rating I understand that it will be viewed publicly and The Fresh Market may use it in promotional material. I needed to occasionally reapply flour underneath the dough as it began to stick to the counter. 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. Allow at least 45 minutes for the pizza stone to heat thoroughly. Here we made it {the easy way} with (store-bought) pizza dough. Finish the flatbread off when it comes out of the oven with thin-sliced green onions. If they don’t have such heavenly goodness, try some of those already cooked flatbreads in the deli area or even the tubes of pizza dough in the refrigerated section. 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