Prosciutto, Fig, and Arugula Flatbread
Try this Prosciutto, Fig, and Arugula Flatbread recipe, or contribute your own.
Try this Prosciutto, Fig, and Arugula Flatbread recipe, or contribute your own.
- Carbohydrate 22.2205009365556 g
- Cholesterol 14.458256781 mg
- Fat 5.11454882767 g
- Fiber 0.566990462 g
- Protein 4.27348585412071 g
- Saturated Fat 1.75355782799593 g
- Serving Size 1 1 serving (291g)
- Sodium 311.294478211873 mg
- Sugar 21.6535104745556 g
- Trans Fat 0.331953854876407 g
- Calories 165 calories
Step-by-step
- Remove the dough from the fridge about an hour before you plan to cook. You want it to be a room temperature when you work with it.
- Preheat the oven to 500 degrees.
- To make the reduction, add the vinegar to a saute pan. Heat over medium heat until the vinegar comes to a boil. Reduce to a simmer and cook for 15-20 minutes or until it reduces by half, keeping the heat low to medium-low. Remove from heat and let cool to room temperature. The vinegar will thicken as it cools.
- To make the flatbread, sprinkle some of the cornmeal out on a cutting board or another smooth, flat surface. (If you don’t have cornmeal, you can use flour) Roll out your dough.
- Add the dough to a cookie sheet that has been sprayed with cooking spray and drizzle with a bit of olive oil.
- Add the crumbled goat cheese, season with salt and pepper and add to the oven for 10 minutes. While waiting for the pizza to cook, slice your figs and tear the prosciutto.
- Mine puffed up a bit so I had to pop the bubbles after I took it out of the oven. If this happens to you, just pop with the tines of a fork and push down. It will turn out just fine. Switch the oven to the broil on high setting.
- Add the fig slices and prosciutto. Broil for 1-2 minutes.
- Top with arugula and a sprinkle of Parmesan cheese.
- Drizzle with the balsamic reduction, cut, and serve.
Adding delicate greens and cured meats to a baking sheet before the oven goes on is a widespread error that destroys their structure. High heat melts the fat out of prosciutto entirely and turns fresh arugula into an unpalatable brown sludge. Protecting these components requires a sequenced approach that relies on thermal physics rather than guesswork. Dough needs to reach an internal temperature close to ambient room conditions before stretching to prevent contraction and snapping during rolling. Baking at 500 degrees Fahrenheit on a heavily greased cookie sheet provides the rapid bottom heat necessary for crisp crust development without drying out the interior crumb. While the base bakes, simmering balsamic vinegar in a sauté pan for fifteen to twenty minutes drives off water content until the remaining liquid reduces by half and coats the back of a spoon. Figs and cured protein require only one to two minutes under a high broiler setting to warm through without rendering away their distinct textures. Assemble the fragile greens and aged cheeses at the very end when residual heat can gently soften them without scorching. Preparing components ahead requires storing reductions in sealed glass jars in the refrigerator for up to two weeks, though fully dressed flatbreads resist freezing and reheating due to the high moisture content of fresh fruit.
