Recipes

Small Plates

Fig and Prosciutto Flatbread
Simple and elegant, sweet and savory, this pizza is easy to love and to share. Most definitely a flatbread with the gourmand in mind, figs, prosciutto, and a lovely blue cheese concoction that with a bit of shredded duck confit, or perhaps a handful of sliced fresh figs if you happen to be making it when fresh figs are in season, could put it in the realm of a fine dining experience. Nonetheless, for an impressive 15 minutes from oven to table (including cooking time!), this fancy pants flatbread that is good any time of year and especially welcome when time is short and stomachs are growling. Pairing equally well with a glass of pilsner as it does a class of light pinot noir, a lightly dressed simple salad of sweet baby lettuces and a pleasant restaurant worthy dining in dinner is served.
Read More Skip to Recipe
cuisine Italian
difficulty Easy
season Year Round
serves 4

Ingredients

1 wood fired pizza crust 1/4 cup fig jam 4 ounces fresh mozzarella, sliced as thinly as possible 8 dried figs 1/4 cup roasted garlic cloves 3 ounces gorgonzola cheese, crumbled 1/2 teaspoon freshly ground black pepper 2 teaspoons extra-virgin olive oil 4 teaspoons syrupy balsamic vinegar 2 ounces prosciutto, thinly sliced 1 scallion, green and white parts thinly sliced 1/2 teaspoon sea salt flakes

Directions

1. Preheat oven to 500 degrees F.

2. Soak the figs in boiling hot water for 10 minutes. Drain, pat dry, and slice the fig from top to bottom into thin slices.

3. Heat the fig jam in the microwave for 30 seconds to make it spread easily. If still too thick, add a 1/2 teaspoon water and stir.

4. Place the sliced scallions in ice water for 5 minutes until they curl. Remove, pat dry, and reserve.

5. Brush the pizza crust all over with the fig jam.

6. Top with the mozzarella, figs, gorgonzola, garlic cloves, pepper, and olive oil. Drizzle the pizza with 2 tablespoons of the syrupy balsamic.

7. Place the pizza directly on the bottom rack of the oven. Bake until the pizza crust turns golden and crispy, about 2 minutes.

8. Remove from the oven. Top with the prosciutto and scallions. Drizzle the remaining balsamic syrup over the top and finish with a sprinkling of flakey sea salt. Slice into wedges. Serve immediately.

Kitchen Notes

Any blue cheese may be used. Point Reyes is a milder blue for any who may find the gorgonzola a bit strong. Most well-stocked super markets sell pre-grilled frozen wood-fired pizza crusts. To make your own syrupy balsamic, add 1/2 cup of regular balsamic vinegar to a small pot over medium-low heat. Cook for 15 minutes, or until the vinegar thickens and is the consistency of syrup. Store bought roasted garlic cloves are fine, otherwise, simply peel a head of garlic and microwave the cloves for 2 minutes, Place the garlic in a small oven-proof dish, drizzle with a tiny bit of olive oil, sprinkle with salt, and roast in the oven at 375 degrees F. until fork tender. Let cool and if not using right away, transfer to a glass bowl, cover cloves in olive oil, lid and refrigerate.  The roasted garlic will keep in the refrigerator for a week when stored in an air tight container. The addition of a handfull of fresh figs, when in season, is a transformative experience. 
WT Recipes

More Small Plates

Small Plates

Pumpkin Curry Soup

Small Plates

Farro with Figs, Balsamic Onions, Arugula & Blue Cheese

Small Plates

Honey Smoked Fish Co.® Crispy Rice Salmon Bites

Small Plates

Acorn Squash, Ricotta & Maple Apple Slaw