Fig & Prosciutto Flatbread Pizza
My new favorite pizza to make.
Can be made with either flatbread or a ready to top crust.
This also makes a good hearty appetizer.
Ingredients
- 1 oblong ready to top flatbread
- 3-4 Tbls. fig jam (I get from Simon’s cheese)
- 5-6 fresh figs, sliced thin
- 1/3 c. goat cheese, crumbled
- 2-3 pieces (1-1/2 oz.) Prosciutto Di Parma torn into pieces (half of a 3 oz. package)
- small onion, diced and caramelized (see instructions)
- ¼ c. parmesan cheese (shaved, shredded, or fresh grated)
- ¼ c. walnuts, chopped
- balsamic glaze, as needed to drizzle (see instructions)
- 2 oz. fresh arugula, chopped
Instructions
Preheat oven to 425 degrees for flatbread (or follow instructions on package). If using a ready to top pizza crust, follow instructions on package.
Lay flatbread, naan or ready to top crust on baking sheet.
Spread a layer of fig jam over the surface.
To your liking, scatter sliced figs, goat cheese, torn prosciutto, onions, parmesan cheese and walnuts over the surface.
Bake 7-10 minutes or (8-12 minutes for ready to top crust) in conventional oven, until ingredients have warmed through and browned on the top. Remove from oven and drizzle with Balsamic Glaze to your liking. Then add chopped arugula.
Let the pizza rest for a few minutes before cutting.
Caramelize Onion: Dice onion into ¼-inch to ½-inch pieces. Place 1-1/2 tablespoons of butter in a sauté pan. Melt butter on medium heat. Add diced onion, salt and pepper. After 2 minutes, reduce heat to low and continue to sauté until onions are translucent and browned a bit (about 20 minutes), stirring occasionally. Remove from heat. You can make ahead and refrigerate until ready to assemble the pizza or do just before you assemble.
Balsamic Glaze: Start by using a good quality balsamic vinegar (18 year or older); not from grocery store. Using a small, non-reactive metal saucepan, like stainless steel, pour in about 1/4 cup of balsamic. Place the pan over medium high heat and bring the vinegar to a slow boil until just the edges of the syrup around the perimeter of the pan is boiling. If there are large bubbles all over the surface of the vinegar, reduce the heat until the bubbles are smaller.
Let the vinegar slow boil for about 10-15 minutes, stirring occasionally. After about 15 minutes, dip a spoon into the mixture, watching to see how thick the vinegar is on the spoon. It should reach a honey-like consistency. Watch the balsamic reduction carefully. The lower it reduces in the pan, the more likely it is to burn. As it cools, it will thicken a bit.
Once the balsamic reduction reaches the consistency of honey, set it aside to cool. Once cool, the balsamic reduction can be used immediately or stored in an airtight container for up to two weeks. If the balsamic vinegar reduction seems too thick, It can also be thinned with a little warm water.
NOTE: I like to use leftover balsamic glaze on my Avocado Toast with fresh basil, tomato and a fried egg.