flatbread is the same as always. The toppings need little interference. The figs are dried because it's not quite fig season. The cheese is cambozola or blue brie. It's like a cross between camembert and gorgonzola, hence the name. It's a creamy and mild bleu, perfect to play with the prosciutto and figs without overwhelming them.
crazy leather face. And that I'll take any opportunity to put a classic flavor profile on flatbread. It'll make you feel fancy any day of the week in no time at all. So slather on some self-tanner, pour a glass of wine, and nibble a crispysaltycreamysweet flatbread.
Fig, Bleu Cheese, & Prosciutto Flatbread (makes 3 flatbreads)
1 3/4 c all-purpose flour
1 tbs chopped rosemary
1 tsp baking powder
3/4 tsp kosher salt
1/2 c water
1/3 c olive oil, plus more for flatbread
8-10 dried figs
6-8 oz creamy bleu cheese (I used Cambozola)
3 oz prosciutto
2/3 c balsamic vinegar
- Preheat oven and sheet pan to 450º.
- Combine flour, rosemary, baking powder, and salt in a large bowl. Make a well in the center of the mixture. Add the water and olive oil and gently stir with a wooden spoon until just combined. Knead dough 4-5 times on a lightly floured surface. Divide dough into 3 balls.
- Roll out dough on parchment paper until paper thin. Rub a teaspoon or so of olive oil over each flatbread. Reserve 3 figs for balsamic reduction and cut the rest into quarters. Distribute evenly over the 3 flatbreads. Pinch off chunks of the cheese and distribute evenly over the flatbreads. Bake 6 minutes.
- After 6 minutes, take the flatbreads out of the oven and tear prosciutto into pieces. Top the flatbreads and cook another 6 minutes or until brown and crispy on the edges.
- While flatbreads are in the oven, start the reduction. Pulse the reserved figs in a small food processor until they form a paste. Combine with the balsamic vinegar in a small saucepan with a whisk. Bring to a boil and continue to whisk to break up the fig paste. Turn the heat down slightly and simmer until the sauce has thickened to a syrup.
- Serve warm with balsamic reduction drizzled on top.