Roasted Fig and Prosciutto Flatbread
This divine flatbread is so easy for a simple date night dinner or party appetizer. Change it up by replacing the figs and chevre with sauteed pears and blue cheese.
- 8 fresh figs, tough stem removed, halved
- 1 tablespoon honey
- 2 cups plus 1 tablespoon balsamic vinegar, divided
- 1 tablespoon extra-virgin olive oil, divided
- 1 medium red onion, halved and thinly sliced
- 1 pound store-bought pizza dough
- 4 ounces crumbled chevre (fresh goat cheese)
- 1 cup arugula
- 6 slices prosciutto
- Preheat oven to 425 degrees. Toss figs in a baking dish or sheet tray with honey and 1 tablespoon balsamic vinegar. Roast for about 15 to 20 minutes until softened. Let cool.
- Heat remaining 2 cups balsamic vinegar in a small saucepan over medium-high heat until gently boiling. Reduce heat to medium and simmer about 30 minutes until reduced to 3/4 cup and has the consistency of maple syrup. Cool to room temperature.
- Heat 2 teaspoons olive oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden, about 10 minutes.
- Roll out pizza dough and place on a large sheet tray. Bake at 425 degrees for about 10 to 15 minutes until golden brown.
- Transfer flatbread to a large platter and brush with remaining 1 teaspoon olive oil and 1 sprinkle salt. Top with figs, caramelized onions, chevre, arugula, and prosciutto. Drizzle with balsamic reduction.
- Recipe provided by Candice Kumai.
Per serving: 292 kcal cal., 7 g fat (2 g sat. fat), 51 g carb., 4 g fiber, 24 g sugar, 7 g pro.. Percent Daily Values are based on a 2,000 calorie diet