Monday, May 16, 2005

Fig-and-Prosciutto Flatbread

Fig-and-Prosciutto Flatbread (Adapted from Food and Wine)

cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon minced fresh rosemary
salt and fresh ground black pepper
1/4 cup fig preserves
2 ounces (about 1/2 cup) crumbled Gorgonzola cheese
2 ounces thinly sliced prosciutto, cut into strips

Preheat oven to 500 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12 to 13" circle and transfer to the cornmeal-dusted peel. Drizzle dough with oil and sprinkle with garlic and rosemary - season with salt and fresh ground black pepper. Drop small dollops of the fig preserves all over the top, leaving a 1" border around. Scatter the cheese and prosciutto over the top.

Slide dough onto the stone and bake until golden, about 10 to 13 minutes. Remove from the oven and let cool slightly before serving.

Makes about 4 servings.

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