Tuesday, September 27, 2011
fig and prosciutto flatbread with goat cheese
As figs slowly disappear from farmer's markets and grocery stores, go and snag a pint or two today and make this pizza. It's not often a recipe so simple with almost zero prep time can turn out so beautifully and artful.
From bottom to top, all of the ingredients hail from Trader Joes. The recipe simply requires a bag of their plain pizza dough, organic california black figs, prosciutto and crumbled goat cheese and you're ready to roll.
Cut the figs in either circles or quarters, which ever you prefer. I liked the idea of mixing the two to show the versatility of appearance just by changing up the shapes.
My experience with Trader Joes' pizza dough has been wonderful with the plain dough. However, if you want whole wheat or garlic and herb crust, you're better off making it from scratch.
Let us the plain dough rise for about a half hour before rolling it out on a floured surface. Brush it with olive oil and crushed garlic before baking. Bake for 6-7 minutes, take out the crust and arrange the figs, prosciutto and goat cheese and bake for another 3-4 minutes until the cheese is melted and the crust is browned.
The little bumble bee in the below photograph is not recommended as an additional topping.