You know those decadent flatbread pizzas that you devour at your favorite wine bar with friends? You can totally make those at home when you need a fast and fancy snack for book club (aka wine-drinking club) or even a date night at home.
These flatbreads are everything you want in a grown-up, restaurant-inspired pizza. A crisp crust cradles jammy figs, salty prosciutto, and peppery arugula while pops of gorgonzola add just enough funky tang.
Better Grocery Store Toppings
Upgrading pizza flatbreads at home doesn't have to involve a trip to the farmers market or a speciality cheese shop. To make restaurant-worthy pizza at home, you just need to think differently about the toppings. For example, with these fig and prosciutto flatbreads, we've skipped a traditional sauce in favor of fig jam and a creamy cheese on top.
Fresh figs may only in be season for a short time each year, but you can either soak dried figs in warm water or skip the figs on top all together and let the fig jam do all the figgy work. What we're after is some sweetness to complement the richness of the prosciutto and cheese.
These flatbreads are finished with a balsamic glaze, which you can find in most grocery stores near the vinegars, or you can make your own at home. Just simmer some balsamic vinegar in a small saucepan over medium heat until it's reduced by half and the consistency of syrup.
Easy Fig & Prosciutto Flatbreads
Makes 2 (10-inch) pizzas; serves 4 to 6
pizza dough, at room temperature at least 1 hour
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
olive oil, divided
fig jam, divided
thinly sliced prosciutto ham, divided
gorgonzola cheese, crumbled (1 cup) and divided
arugula (1 ounce), divided
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.
Storage: This pizza is best eaten fresh, but you can refrigerate leftovers in an airtight container for up to 4 days.