Fig & Prosciutto Flatbreads

Easy Fig & Prosciutto Flatbreads

Makes 2 (10-inch) pizzas; serves 4 to 6

• 1 pound pizza dough, at room temperature at least 1 hour
• 6 fresh or dried figs (optional)
• 1 1/2 cups boiling water (for use with dried figs)
• All-purpose flour, for dusting
• Finely ground cornmeal, for dusting
• 2 teaspoons olive oil, divided
• 1/2 cup fig jam, divided
• 6 ounces thinly sliced prosciutto ham, divided
• 4 ounces gorgonzola cheese, crumbled (1 cup) and divided
• 1 cup arugula (1 ounce), divided
• 2 tablespoons balsamic glaze, divided

Arrange a rack in the bottom third of the oven. Place a heavy rimmed baking sheet upside down on the rack, and heat the oven to 450°F. If using dried figs, soak them in the boiling water for 20 minutes to soften. Quarter the softened, dried figs or fresh figs through the stem and set aside.

Divide the pizza dough into two equal pieces. If the dough is sticky, dust with a little bit of all-purpose flour. Dust a 12-inch piece of parchment paper with cornmeal and place the dough on it. Use the heel of your hand to press the dough flat. Work from the middle out to shape it into a 10-inch round with your hands or a rolling pin. The dough will stick to the parchment; if it starts to shrink back, wait a few minutes to let it relax and continue shaping.

Brush the dough with half of the olive oil, then spread half of the fig jam into a thin layer onto dough, leaving a 1/2-inch border. Arrange half the prosciutto evenly over the fig jam, then sprinkle with 1/4 cup of the gorgonzola. If using soaked dried figs, scatter half of them them evenly over the dough. 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.

Bake until the edges are golden-brown and crisp, 10 to 12 minutes. If using fresh figs, scatter half of them on the flatbread during the last 3 minutes of baking.

Remove the flatbread from the oven and top immediately with 1/4 cup of the remaining gorgonzola and half the arugula. Drizzle with half of the balsamic glaze. Cool for 2 minutes, then slice and serve. Repeat with the remaining dough and toppings.

Recipe Notes

Storage: This pizza is best eaten fresh, but you can refrigerate leftovers in an airtight container for up to 4 days.