Fig, Prosciutto, and Arugula Flatbread

For some reason, it seems that anytime I come up with a recipe idea involving a very specific piece of fresh produce… that item goes out of season immediately. What had been overflowing the shelves in the produce section for weeks on end is just magically GONE, because I finally dreamed up a fun way to use it. And then I spend two months being SO SAD that I cannot get figs/blood oranges/kumquats/fresh artichokes/what-have-you. Eventually, I forget about the recipe entirely, until I am at the grocery store 10 months later and stumble across the item in question – at which point I start franticly rearranging my menu and grocery list, so I can accommodate the long lost recipe idea immediately (before whatever it is goes BACK out of season, clearly).

The inside of my brain is a weird and confusing place, you guys. I’m lucky if I can remember where I parked my car in the Target parking lot 6 minutes ago, but the need to find a damn fresh fig will haunt me for months. I can’t explain it.

Fig, Prosciutto, and Arugula Flatbread

All that to say: the need to make this particular flatbread has been gnawing at me for nearly a year! Luckily, I happened upon some fresh figs at Trader Joe’s about a month ago, and it was finally able to come to life.

Fig, Prosciutto, and Arugula Flatbread
serves 4-6 as an appetizer

1 batch pizza dough
4-6 fresh figs, quartered
6 slices prosciutto, cut into 2″ pieces
3 ounces goat cheese, crumbled
olive oil
kosher salt
black pepper
2 ounces arugula
balsamic vinegar (optional)

1.) Start by making your pizza dough. When it’s ready, preheat your oven to 475°, then stretch the dough out until it’s nice and thin, and place it on a rimmed baking sheet that has been lightly brushed or misted with olive oil.

2.) Brush the dough with olive oil. Spread the quartered figs out evenly across the dough, then scatter the prosciutto and crumbled goat cheese. (You could sub in cooked and crumbled bacon here, if you’d prefer.)

Fig, Prosciutto, and Arugula Flatbread

3.) Bake the flatbread until the edges are nicely browned and crispy, and the goat cheese is a bit melty – about 12 minutes.

4.) While the flatbread bakes, toss your arugula with a bit of olive oil, and a pinch each of salt and pepper. You don’t want it to be super wet, just lightly coated with olive oil – so start slowly, and add more oil if needed.

5.) When the flatbread is done baking, place the arugula on top, spreading it out evenly, and cut into small slices. If you’d like, you can drizzle the whole thing with a tiny bit of reduced balsamic vinegar – I was planning to do this, but then I got distracted and forgot (story of my life). Serve warm.

Fig, Prosciutto, and Arugula Flatbread

This flatbread makes a great snack or light lunch. It’s not at all heavy, but it has TONS of flavor – the figs are perfectly sweet (and they get a nice caramely, roasted flavor from baking them), the prosciutto is salty and a little crisp, there’s a nice tang from the goat cheese, and a peppery bite from the arugula. Delicious!

If you wanted to get really fancy (for a dinner party or something), you could cut small rounds out of your pizza dough, and make little individual/two-bite pizzas – each topped with a fig quarter, a bit of prosciutto and goat cheese, and a small pile of arugula. They would look beautiful, and taste even better!

FIGS ARE IN SEASON RIGHT NOW (you heard it here first),
Tina

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