Sunday, February 13, 2011

Test: Fig, Arugula, and Prosciutto Flatbread

This weekend three generations of ladies in my family came to visit me in my tiny little apartment. We had a lovely visit, and we had an even lovelier Saturday night- homemade pizza and hockey. My mom brought up some more of the flatbreads that we used for the roasted vegetable pizza at N's birthday party. We made a regular pepperoni and cheese pizza, and Taryn and Leah made a pizza with pesto, chorizo, caramelized onions, and mozzarella cheese. I made a pizza from Pioneer Woman- fig, prosciutto, and arugula- sweet, salty, and peppery. All three pizzas were delicious as well. The beauty of these flatbreads is that you can put any combination of toppings you want on top and are almost guaranteed to end up with something awesome.

Fig, Arugula, and Prosciutto Pizza
From the Pioneer Woman

Pre-made flatbread pizza crust
4 tablespoons fig jam
Fresh Buffalo Mozzarella
2 cups arugula
2 tablespoons olive oil, divided
6 slices proscuitto
Shaved pecorino romano

Heat the oven to 400F. Place the flatbread on a baking sheet.

Spread the fig jam evenly on the flatbread, leaving an inch of the crust clean. Arrange sliced buffalo mozzarella on top of the jam. Brush the edges of the flatbread with olive oil. Place the pizza in the oven and cook until the cheese is bubbly and the crust starts to brown.

While the pizza is cooking, mix the arugula with a tablespoon of olive oil in a bowl. When the pizza is finished cooking, take it out of the oven and immediately sprinkle arugula and proscuitto on top. Shave the pecorino romano over the pizza and serve.

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