© Quentin Bacon
- ACTIVE: 20 MIN
- TOTAL TIME:
- SERVINGS: makes two 13-inch round flatbreads
- Two 12-ounce balls of pizza dough, at room temperature
- All-purpose flour
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon minced fresh rosemary
- Salt and freshly ground pepper
- 1/2 cup fig jam (from a 6-ounce jar)
- 1/4 pound Gorgonzola cheese, crumbled (1 cup)
- 3 ounces sliced prosciutto
- 1 scallion, white and green parts thinly sliced
- 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.
- 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.
- 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.
Light Chianti Classico.