Now, lets get started with dried fig and prosciutto flatbread pizza!
Table of Contents
Why Dried Fig And Prosciutto Flatbread Pizza is Great to Make…
- It easily feeds a family! If youre cooking dinner for more than two, this is a pizza is a good direction to go.
- Its versatile! You can use fresh homemade or premade dough from the grocery store for this recipe.
- You can be creative! Dont have all the ingredients or toppings for this recipe on hand? No problem, you can use or substitute a wide variety of toppings like fig jam, fresh arugula or fresh mozzarella.
- New to cooking Fig and Prosciutto Pizza? See my step by step video for beginners (scroll to bottom of page).
Dried Fig And Prosciutto Flatbread Pizza
Ingredients of Dried Fig And Prosciutto Flatbread Pizza
Heres what you need to make Fig and Prosciutto Pizza. Its based off a pizza I enjoyed, mutliple times, at a pizza place near me…
For caramelizing onions for pizza
- onion (red onion / white or yellow onion, even shallots will work beautifully)
- garlic
- olive oil
For assembling fig and prosciutto pizza
- pizza dough (store bought or homemade pizza dough)
- flour
- pesto (optional)
- crushed red pepper flakes (optional)
- cheese, Italian blend or similar
- goat cheese crumbles
- prosciutto
- dried figs
How to Make Dried Fig And Prosciutto Flatbread Pizza
Now Ill walk you through dried fig and prosciutto flatbread pizza!
Dried Fig And Prosciutto Flatbread Pizza
Conclusion
Dried fig and prosciutto flatbread pizza is a unique and delicious recipe that combines the sweetness of figs with the saltiness of prosciutto to create a flavor explosion that is sure to impress. This gourmet pizza is easy to make and can be customized with different toppings to suit your taste. Whether you are looking for a quick and easy weeknight dinner or a sophisticated appetizer for your next gathering, this pizza is sure to please. By properly storing and serving it with complementary side dishes, you can elevate the dining experience and create a memorable meal for your family and friends. So why not try making this gourmet pizza at home and treat yourself to a truly delicious and satisfying meal.
See you later with more recipe at The Blue Stove!
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Quick look at Fig and Prosciutto Pizza recipe
- Preheat the oven and prepare the caramelized onions and fig pizza toppings.
- Stretch pizza dough and parbake dough with garlic sauce on it for 7 minutes at 450 degrees F.
- Add fig and caramelized onion toppings to the parbaked pizza and finish baking for 10-12 minutes until crisp on the bottom.
- Remove the fig pizza from the oven and top with prosciutto and balsamic glaze. Enjoy!
Detailed recipe steps for dried fig and prosciutto flatbread pizza
- Preheat oven to 450 degrees F, with a baking stone inside of it, or to the temperature recommended by your pizza stone. Alternatively, add a baking sheet pan to the oven to make a more organic shape pizza or rectangle pizza.
- Caramelize onions for fig prosciutto pizza. To a medium or large skillet on the stove, add onions, garlic, and olive oil. Heat on medium-high for about 5 minutes, stirring occasionally (about every 1-2 minutes). Either turn off heat, or keep caramelizing them, on medium-low for about 5 minutes more, stirring occasionally, until they reach your desired level of caramelization. Remove from heat once done cooking.
- Set aside part of the caramelized onions for topping the pizza. Transfer ¾ of the cooked onions to a bowl and set aside. Leave the other ¼ onions in the pan with remaining oil.
- Make garlic butter sauce. Add butter to the skillet that still has the remaining onions (and garlic, obviously!). Melt on low / medium then turn off heat and remove pan from the hot burner to cool.
- Stretch dough. See Sip Bite Go pizza dough stretching guide for tips if youre new to making pizza at home with store bought dough. I recommend letting the dough come to room temperature and I use a little flour to help stretch the dough.
- Prep the pizza base. Add a little olive oil (brush it all over the surface) to the preheated pizza stone or baking sheet. (If using a baking sheet, line it with parchment paper first.) Add pizza dough on top. (dont try to force a shape to help prevent holes in the dough).
- Add the white sauce. Then get the garlic butter pizza sauce from the stove and brush the melted butter on the perimeter of the pizza crust. This will help it turn golden brown. Drizzle every last drop of the rest of the garlic butter sauce with caramelized onions (the part youve been saving in the pan) to the pizza base. Brush all over to cover the pizza dough.
- Baking part 1 (just the base). Bake fig prosciutto pizza in the oven for 7 minutes in the oven to parbake the pizza dough with the buttery garlic sauce. Remove from the oven and keep the oven on (with the door closed).
- Optional flavor booster step. To the parbaked pizza, add dollops of pesto and spread them out to form thin layers. (Personally, I dont feel you have to completely cover the base. I think its more exciting to bite into pesto here and there as youre eating the pizza.) Add a sprinkle of red pepper flakes, if desired.
- Add toppings. Add cheeses, the rest of the sauteed onions from the beginning step, then little pinches of prosciutto, and a sprinkle of figs. Get artistic with it!
- Baking part 2. Bake pizza with toppings until cheese is melted and crust is golden brown. This will take anywhere from 7 to 10 to 12 minutes depending on your oven and the pizza stone or sheet pan youre using to cook pizza.
- Remove fig and prosciutto pizza from the oven. Add a drizzle of balsamic glaze and fresh basil. Slice and serve when cool enough to enjoy.
Check out the time for Ta-co style ground beef pizza recipe and chicken taco pizza to know more special recipes!
Tips for Serving Dried Fig And Prosciutto Flatbread Pizza Perfectly?
Dried Fig And Prosciutto Flatbread Pizza
Serving dried fig and prosciutto flatbread pizza is all about presentation and making sure that the pizza is at its best when it reaches the table. Here are some tips for serving Dried Fig and Prosciutto Flatbread Pizza perfectly:
Cut it into Bite-Sized Pieces: Cut the pizza into bite-sized pieces using a sharp pizza cutter or knife. This makes it easier for guests to grab a piece and prevents the toppings from falling off.
Garnish with Fresh Herbs: Add a touch of freshness to the pizza by garnishing it with fresh herbs such as basil or parsley. This not only adds flavor but also makes the pizza look more appetizing.
Serve it Hot: Serve the pizza hot and fresh from the oven to ensure that it is at its best. You can keep the pizza warm by placing it on a preheated pizza stone or by covering it with foil.
Pair with Wine: Dried Fig and Prosciutto Flatbread Pizza pairs well with a variety of wines such as Pinot Noir or Chianti. Serve a glass of wine alongside the pizza to enhance the flavors and create a more sophisticated dining experience.
Add a Side Salad: Serve the pizza with a side salad to add some freshness and balance to the meal. A simple arugula salad with a lemon vinaigrette is a great option.
Learn more tips about Puff pastry pizza recipe
How Should I Store Leftover Dried Fig And Prosciutto Flatbread Pizza?
Dried Fig And Prosciutto Flatbread Pizza
To store leftover dried fig and prosciutto flatbread pizza, it is important to properly handle and store it to ensure it stays fresh and safe to eat. Here are some tips on how to store leftover Dried Fig and Prosciutto Flatbread Pizza:
Let it Cool: Allow the pizza to cool down to room temperature before storing it. This helps prevent the growth of bacteria and keeps the crust from becoming soggy.
Wrap it Up: Wrap the leftover pizza in plastic wrap or aluminum foil. This helps to keep the pizza from drying out and prevents it from absorbing any odors or flavors from other foods in the refrigerator.
Use an Airtight Container: If you have a large amount of leftover pizza, its best to store it in an airtight container. This helps to prevent air from getting in and keeps the pizza fresh for a longer period of time.
Store in the Refrigerator: Store the wrapped or containerized pizza in the refrigerator for up to three days. After that time, its best to discard it.
Reheat Properly: When reheating the leftover Dried Fig and Prosciutto Flatbread Pizza, use an oven, toaster oven, or air fryer instead of a microwave. This helps to keep the crust crispy and the toppings fresh.
Click here to learn about chicken spinach pizza
Conclusion
Dried fig and prosciutto flatbread pizza is a delicious and sophisticated take on traditional pizza. The combination of sweet figs and salty prosciutto create a perfect balance of flavors, while the crispy flatbread provides a satisfying texture. This recipe is easy to prepare and is perfect for a quick and satisfying meal or as an appetizer for a special occasion. Its a great way to impress your guests with a unique and flavorful dish. Whether youre a pizza lover or just looking for something new to try, this dried fig and prosciutto flatbread pizza is definitely worth adding to your recipe collection.
Happy to see you soon at The Blue Stove!
FAQs of Dried Fig And Prosciutto Flatbread Pizza
How long does it take to bake fig and prosciutto pizza in the oven?
It will take you about 20 minutes in total to bake this pizza in a 450 degree F oven using a pizza stone. Times to finish will adjust based on the hot spots in your oven.
What topping can I substitute or add to prosciutto and fig pizza?
In this recipe, I used dry figs. If you have access to fresh figs, then definitely use them! Also, if you dont have a balsamic glaze on hand, you can easily make one by reducing balsamic vinegar on the stove in a saucepan. Just let the balsamic vinegar simmer until thickened.
Another great topping to add to this pizza is fresh arugula. Feel free to sub the cheeses too. You can add in fresh mozzarella (or burrata like on this peach salad recipe) instead of the goat cheese.
Can I add other toppings to my dried fig and prosciutto flatbread pizza?
Yes, you can add other toppings to your dried fig and prosciutto flatbread pizza to customize it to your liking. Some great options include arugula, goat cheese, and balsamic glaze.
