Fig & prosciutto flatbread with a balsamic reduction drizzle.
I was thrilled the other day when I stumbled upon some fresh figs at my local market. I instantly thought of this recipe. An oldie but goodie. Even children love the combination of the salty (prosciutto) & the sweet (figs) over whole wheat flatbread topped with a tangy balsamic reduction. This recipe takes a bit to prepare but it is so worth the effort.
1 c whole wheat flour (I use King Arthur’s)
1.5 c all purpose unbleached flour (King Arthur)
2 and 1/4 tsp of yeast
1/2 tsp of sugar
1/2 teaspoon salt
1 cup warm water
1 tablespoon olive oil
Cornmeal, for sprinkling
Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flours, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour.
Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin. I then prick the dough with a fork all over the surface. Brush olive oil on top. Bake for about 5-7 minutes or until lightly golden.
Please note: I preheated my oven at 425 degrees for one hour with my pizza stone. I pre-bake the crust for 5-7 minutes. I
1/4 pound of thinly sliced prosciutto
Asiago cheese, shredded
1/3 cup of fine quality balsamic vinegar
1 tablespoon of brown sugar
After pre-baking your crust, top with torn slices of the prosciutto, figs and then the cheese (to adhere everything). Bake for 5 minutes or until the cheese is melted. Then drizzle the reduction over top and serve.
— Knead to Cook