Tuesday, June 12, 2012

Fig and Prosciutto Flatbread

I don't know if I love figs because they are so stinking delicious, or if it's the memory of picking them with my grandmother in her backyard. Probably a little of both. 

Every year, the family still goes out to pick figs to enjoy fresh and to preserve for year-round tastiness. I managed to score a few jars of preserves last year and break into them our from time to time (not too often for fear of running out before I have a chance to replenish the stock).

This recipe features figs in a fun and rustic way, pairing it with savory prosciutto. Hope you enjoy it as much as I do.

  • 3/4 to 1 cup Granny's Fig Preserves
  • 1 large onion, sliced
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 4-5 strips of prosciutto, cut into smaller strips
  • 3/4 cup (6 oz) crumbled goat cheese
  • 1 (16 oz) fresh pizza dough (I recommend Trader Joe's plain pizza dough)

  1. Preheat the oven to 450 degrees F. 
  2. Let the pizza dough come to room temperature and rest on the counter for at least 20 minutes.
  3. Flour the dough ball and set aside.
  4. In a small saucepan, heat the olive oil on medium. Add the onions and sprinkle with salt. Sauté for 15-20 minutes until the onions are a golden, caramel color. Remove from heat.
  5. Using a food processor, pulse the fig preserves until smooth, if needed.
  6. Roll the pizza dough out to 1/4 to 1/8 inch thickness on a floured surface. Do not worry about it being a perfect circle.
  7. Place the dough on a greased baking sheet or pizza stone.
  8. Spread the fig preserves evenly on the dough. Top with the onions, prosciutto strips and crumbled goat cheese.
  9. Bake for 15-20 minutes until crust is firm and golden brown. 

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