We ended up having to run to a few different markets so we could make this Fig-and-Prosciutto Flatbread tonight. I figured that would happen though as I had a feeling fig preserves would be none to common in these parts.
The base of this flatbread is our ever-loved whole-wheat pizza dough -I should probably venture out and try some other recipes, but why mess around when you have something that works so well? After giving the dough a few pushes and prods with my fingers to stretch it out into a circle, we smeared the top with a thin layer of extra-virgin olive oil for a bit of richness. While you don't have to do this step, since this pizza isn't being weighed down with sauce and toppings, I highly suggest you do this as it adds a luxurious accent to the other ingredients.
Minced garlic and fresh rosemary season up the top of the dough, followed by small dollops of sticky sweet fig preserves. Don't worry about trying to spread it to an even level as it will melt and glide around when it hits the heat in the oven. Racy crumbles of Gorgonzola cheese are then strewn over, followed by strips of salty prosciutto before sliding the crust onto the hot pizza stone.
Thanks to a generous coat of olive oil on the dough, the crispy thin crust baked to a beautiful golden brown, while the toppings melted into each other. I thought this was very good, but I do have to agree with Jeff on one comment - while the Gorgonzola was good, it almost seemed to overwhelm the delicate fig preserves and mask their inherent sweetness. However, we were quite enthralled with the combination when we hit spots that were a little lighter on the cheese - so I think a little less of those pungent crumbles might be a good thing. This probably depends on the exact cheese you use though... ours was apparently on the stronger side! Nice as a main dish, I could easily see stretching the dough into a large rectangle and then cutting it into small squares for an appetizer.