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Sweet and Savory Prosciutto Flatbread with Fig


Fig, Parmesan, and Prosciutto Flatbread
Homemade crust makes any pizza or flatbread feel a little fancier—but it's easy to make. These flatbreads are topped with a sophisticated mix of cheese, prosciutto, and arugula, plus fig jam for a hint of sweetness. Paired with a crisp Sauvignon Blanc, like the one from Peju Province Winery, it's just right for a light meal or appetizer.
Ingredients
  1. FOR PIZZA CRUST:
  2. ½ teaspoon active dry yeast
  3. 2 cups Caputo or all-purpose flour
  4. ½ teaspoon kosher salt
  5. ¼ cup olive oil, plus more for bowl
  6.  
  7. FOR TOPPING:
  8. 2 tablespoons olive oil
  9. 6 to 8 tablespoons fig jam
  10. 12 ounces fresh mozzarella, sliced thin
  11. 6 ounces prosciutto, sliced thin
  12. 1 bunch arugula, washed and rinsed
  13. ¼ cup shaved parmesan
  14. Freshly ground black pepper
  15. Kosher salt, to taste
Instructions
  1. Preheat oven to 375°F.
  2. Place ¾ cup warm (not lukewarm) water into a bowl, then sprinkle in yeast and set aside.
  3. In a stand mixer add the flour and salt and blend on low speed using the paddle attachment. Drizzle in the olive oil and continue mixing until incorporated. Next, pour in the yeast/water mixture and blend until just combined.
  4. Lightly coat a separate mixing bowl with olive oil, drop the dough in, and form into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap. Allow dough to rise for a minimum of one hour, or up to 3 or 4 days.
  5. Roll out the dough on a lightly floured surface until roughly 17 by 10 inches (dough should be thin). Place on a large baking sheet and drizzle lightly with olive oil and salt. Spread the fig jam onto the pizza crust, then cover with the slices of mozzarella. Top lightly with salt and pepper.
  6. Bake until the crust is golden brown and the cheese is bubbly, approximately 12-15 minutes.
  7. Remove from the oven and immediately place the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and parmesan shavings. Cut into wedges or squares and serve hot.
Notes
  1. Pair with Peju Province Winery’s Sauvignon Blanc.
culture: the word on cheese https://culturecheesemag.com/

Peju Province Winery

Established in 1983, Peju Province Winery is dedicated to producing balanced, expressive, and elegant wines from organic and sustainably farmed vineyards in the Napa Valley. Located on an idyllic estate in the renowned Rutherford appellation, the winery is home to lush gardens, distinctive architecture, and a tasting room offering world-class hospitality and culinary experiences. Still family owned and operated, our business has transformed over the past 32 years from a simple grape growing venture into a landmark winery. With additional vineyards in Calistoga and Pope Valley, we craft single varietal and blended wines that showcase the essential taste of the vineyard.

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