Fig Prosciutto Flatbread
- Ingredients:9
- Servings:1
Fig Prosciutto Flatbread
- Ingredients:9
- Servings:1
- Calories per serving:
Sweet fig jam, delicate prosciutto, and peppery arugula are layered on a BONICI® Parbaked Rustic Flatbread Crust for a sweet-and-savory bite with a bright finish and an unmistakably upscale, artisan feel.
Ingredient
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| BONICI® Pizza Crust Parbaked Rustic Flatbread, 6x9-inch (210705) | 4 oz | 1 each |
| Fig jam | 1.50 oz | 2 Tbsp |
| Mozzarella cheese pearls, fresh | 1.50 oz | 1/4 cup |
| Prosciutto slices, thinly sliced | 1 oz | 2 each |
Finishing
| Ingredient | Weight | Measure |
|---|---|---|
| Arugula, fresh | ---Value Not Available | 1/2 cup |
| Lemon vinaigrette, prepared | ---Value Not Available | 1 tsp |
| Parmesan cheese, shaved | ---Value Not Available | 1/4 cup |
| Balsamic glaze, prepared | ---Value Not Available | 2 tsp |
| Black pepper, freshly ground | ---Value Not Available | 1/4 tsp |
Instructions
- Assembly
Place frozen crust on a greased pan; spread fig jam evenly over top and add mozzarella cheese pearls.
Tear prosciutto into smaller strips, about 1-2-inches wide, then place on top; bake as directed until crust edges are golden.
| Bake | Temp | Time |
|---|---|---|
Impinger Oven |
450°F |
5-7 minutes |
Deck Oven |
450°F |
8-10 minutes |
Convection Oven |
375°F |
6-8 minutes |
- Finishing
Place arugula into a medium bowl and toss with lemon vinaigrette until fully coated; transfer to baked flatbread.
Top with parmesan cheese, drizzle with balsamic glaze and freshly ground pepper.
Slice into 6 pieces and serve immediately.
Recipe Tips
Substitute goat cheese for a richer, creamier option.
Nutrition Facts
Nutrition facts are not available for this recipe
