Fig and Prosciutto Flatbread
This easy summer fig and prosciutto flatbread is sweet, salty, and a perfect snack. Made with fig jam, fresh figs, prosciutto, and burrata.
Servings: 1 flatbread
Equipment
- 1 Pizza stone
- 1 Pizza Peel
Ingredients
- 1 flatbread dough recipe makes 2 flatbreads (measurements below are for ONE flatbread)
- 4-5 fresh figs washed and cut into coins
- 3 slices prosciutto torn into pieces
- 1 burrata torn into pieces
- ¼ cup fig jam
- 1 handful arugula
- olive oil
- balsamic glaze
- salt and pepper
Instructions
- Preheat pizza stone at 550 degrees F for ~45 minutes.
- Add parchment paper to a pizza peel (or the underside of a baking sheet)
- Roll out dough to form a flat oval shape that's about ¼ inch thick. Pick up the dough and lay gently on top of the parchment paper. If it spring back a little, just use your hands to gently stretch it back into shape.
- Drizzle a bit of olive oil on the flatbread and sprinkle with kosher salt.
- Lower oven temperature to 500 degrees F and gently slide the flatbread onto the pizza peel. After 1-2 minutes, check on the dough and gently pop any bubble that are beginning to form with a sharp knife or spatula. Let bake for ~5 minutes, or until the flatbread is beginning to brown.
- Remove the flatbread and spread the fig jam all over it. Add the fresh figs, prosciutto, and burrata. Sprinkle with salt and slide back onto the pizza stone. Let cook for an additional 5-7 minutes, or until the cheese is melted and the crust is lightly browned.
- Remove from the oven. Sprinkle with arugula, then drizzle with olive oil and balsamic glaze. Sprinkle salt and pepper on top and enjoy!