Active Time
20 MIN
Total Time
1 HR 15 MIN
Yield
Serves : makes two 13-inch round flatbreads
© Quentin Bacon

How to Make It

Step 1    

Place a pizza stone in the bottom of the oven and preheat the oven to 500°. Allow at least 45 minutes for the pizza stone to heat thoroughly.

Step 2    

Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round. Dust a pizza peel with flour and slide the dough onto it. Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary. Season with salt and pepper. Dollop 1/4 cup of the fig jam all over the crust, being sure to leave a 1-inch border of dough all around. Scatter half of the cheese and prosciutto over the dough.

Step 3    

Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden. Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing. Repeat with the remaining ingredients to make the second flatbread. Garnish with the sliced scallion and serve.

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