Fig, prosciutto and blue cheese pizzas
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Figs are paired with prosciutto to make fig “pizzas.” Mediterranean flatbreads make an easy base; the pizzas can be fully assembled and refrigerated up to a day ahead. the purple-pink flesh of the Black Mission figs is offset beautifully by the bread, but Calimyrna figs will work just fine too.
From the story: Time to get in full fig
Remove the stems from the figs, then cut the figs into quarters. Place in a 9-by-12-inch glass baking dish. Combine the port wine, balsamic vinegar, brown sugar, rosemary, shallots and salt. Pour over the figs and roast in a 375-degree for 30 minutes, stirring several times. Remove from the oven and set aside to cool slightly.
Cut the prosciutto horizontally into half-inch strips.
Place the flatbreads on a baking sheet and bake for 5 minutes. Remove the baking sheet from the oven and turn the flatbreads over.
Place the fig mixture in a food processor and pulse 4 or 5 times to break up the figs. The mixture will resemble a thick marmalade.
Spread about one-fourth cup fig mixture on each flatbread to within half an inch of the edge. Sprinkle the blue cheese on top of the jam, evenly dividing it between the 6 pizzas, then drape the prosciutto slices on top .
Bake until the cheese has melted and the flatbread is crisp, about 5 to 7 minutes. Slice and serve warm or at room temperature.
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