I've always been a fan of foods that walk the fine line between savory and sweet. I love pulled pork, salted caramels, chocolate covered pretzels. One of my favorite combinations is fig and prosciutto on a crispy flatbread. Usually billed in a restaurant as an appetizer, this pizza never fails to deliver all the sweet and salty goodness you could ever want.
I decided to try my hand at recreating the goodness at home with Todd English's recipe which includes a healthy quarter pound of tangy Gorgonzola and a sprinkling of minty rosemary. I will definitely be making this recipe again and again.
Fig-and-Prosciutto Flatbread (inspired by Todd English)
- 2 1/2 cups all-purpose flour
- 1 Tbsp sugar
- 1/4 teaspoon salt
- 1 package active dry yeast
- 1 cup warm water (120-130 degrees)
- 1/2-1 tablespoon olive oil
- cornmeal, for sprinkling
- 1 Tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon minced fresh rosemary
- Salt and freshly ground pepper
- 1/2 cup fig jam
- 1/4 pound Gorgonzola cheese, crumbled (1 cup)
- 3 ounces sliced prosciutto
- 1 scallion, white and green parts thinly sliced
Place a pizza stone in the bottom of the oven and preheat the oven to 500°. Allow at least 45 minutes for the pizza stone to heat thoroughly.
Mix flour, sugar, salt, and yeast together in a mixing bowl. Add water and olive oil and stir till a ball of dough is formed. With a mixer or on a floured surface, knead dough for 10 minutes. Place dough in a medium mixing bowl that has been sprayed with cooking spray or coated in olive oil. Cover with a dish towel and let sit for 30 minutes.
When dough has risen and oven has preheated, roll out one piece of the pizza dough on a lightly floured surface. Dust a pizza peel with cornmeal and slide the dough onto it. Drizzle with olive oil and sprinkle with garlic and rosemary. Season with salt and pepper. Slide pizza on to the pizza stone and cook for 5 minutes.
Remove from the oven. Dollop fig jam all over the crust, being sure to leave a 1-inch border of dough all around. Scatter the cheese and prosciutto over the dough. Bake for 8-10 minutes or until crispy and golden brown. Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing. Garnish with the sliced scallion and serve.