Fig, Prosciutto, and Ricotta Flatbread
Don't let summer pass by without taking advantage of fresh figs. This flatbread is packed with flavor and is the perfect combination of salty and sweet.
Prep Time25 mins
Cook Time15 mins
Dough Rise Time2 hrs
Total Time40 mins
Servings: 2 large flatbreads
- 2 Tbsp olive oil
- 15 oz. ricotta cheese
- 4 oz. prosciutto, chopped
- 3 oz. gorgonzola, crumbled
- 4 large fresh figs, sliced into quarters
- 3 cup arugula
- 1/2 cup balsamic vinegar
- ¾ Tbsp rapid rise granulated yeast
- 1½ cup lukewarm water
- 1/2 Tbsp salt
- 1/2 tsp sugar
- 1 Tbsp honey
- ⅛ cup extra-virgin olive oil
- 2 cup unbleached all-purpose flour
- 1 cup whole wheat flour
Pre-heat oven to 475 degrees.
Divide dough into two balls and on a floured surface, roll each into large rectangles and place on foil-lined cookie sheets.
Brush the dough rounds lightly with olive oil.
Place cookie sheets in oven and pre-cook crust for 8 minutes.
Immediately after removing dough from oven, spread ricotta cheese over the top (alternatively, you can drop it in small clumps).
Top with prosciutto, gorgonzola, and fig slices, evenly divided among rough rectangles.
Place back in oven for 5 more minutes. Remove from oven.
Place balsamic vinegar in a small saucepan over medium-high heat and bring to a simmer. Turn the heat down to low and continue to cook until vinegar thickens and reduces by about half. Remove from heat and cool.
Drizzle balsamic reduction over flatbread.
Top flatbread with arugula and cut into slices.
Mix yeast and water in a large bowl and let rest for 2 minutes.
Stir salt, sugar, honey, and extra-virgin olive oil into the mixture.
With a wooden spoon, mix both flours into the mixture. If dough is dry, add more water, 1 Tbsp at a time.
Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours. Dough should rise during this time.