Fig, Brie and Prosciutto Flatbread

Instructions

1. Position a rack in the center of the oven and preheat to 450°F. Lightly dust a large baking pan (12 x 17-inches) with cornmeal.
2. If using chilled or store-bought dough, remove from the refrigerator at least 1 hour in advance to allow it to come to room temperature. Remove the brie from the refrigerator as well. While the cheese is still cold, slice the rind from the top of the wheel and discard, cover loosely and allow to warm to room temperature for easier spreading.
3. Trim the stems from the figs and, depending on their size, slice into 4 to 6 wedges each. Season with a pinch of salt.
4. Quarter the slices of prosciutto and combine the rosemary and orange zest in a small bowl.

Prepare the crust:

1. Lightly dust a work surface with cornmeal. Divide the dough in half and flatten each piece with the heel of your hand. Using your fingertips, shape into two rectangles, then switch to a rolling pin. Roll to a thickness of about 1/8-inch. Pinch lightly around the outside to make a raised edge if desired. Transfer, cornmeal side down, to the baking sheet. Brush with olive oil and pre-bake until barely golden in color, about 6 minutes. Remove from the oven and allow to cool for 2 to 3 minutes before adding the toppings.

Assemble the flatbread:

1. Divide the brie in half and using a small spatula, scoop the softened cheese from the rind and spread a portion over each crust. Brie doesn’t always spread that easily, so don’t worry if it’s a little uneven. Sprinkle the orange zest-rosemary mixture over the brie. Scatter the figs over the top and arrange the prosciutto among them. Top with some cracked black pepper.
2. Bake for 6 to 8 minutes, until the crust is crisp and golden brown and the figs are softened and beginning to caramelize. Remove from the oven and allow to cool for 5 minutes before slicing.