Fig, Brie and Prosciutto Flatbread
Figs, brie, and prosciutto are a fabulous topping combination for thin-crust pizzas and flatbreads.
We chose to step up the flavor even more by adding fresh orange zest and minced rosemary – sort of a garlic-free gremolata.
It turned out to be a truly harmonious blend – sweet, salty and fragrant. The topping combination could easily be used to make an appetizer crostini as well.
- 1 lb pizza dough, store-bought or homemade (see below)
- Olive oil
- 6 ounces brie
- 12 fresh figs
- 4 to 6 ounces prosciutto, sliced paper thin
- 1 tablespoon fresh rosemary, finely chopped
- Zest of 1 orange
- Salt and freshly ground black pepper
- 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.
- 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.
- Trim the stems from the figs and, depending on their size, slice into 4 to 6 wedges each. Season with a pinch of salt.
- Quarter the slices of prosciutto and combine the rosemary and orange zest in a small bowl.
Prepare the crust:
- 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.
To assemble the flatbread:
- Divide the brie in half and using a small spatula, scoop the softened cheese from the rind and spread a portion over each crust.
- Note: 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.
- Bake for 6 to 8 minutes, until the edges of the crust, are 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.
- 1/2 cup warm water (100 to 110°F)
- 1-1/2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 cups bread flour
- 1/4 cup extra-virgin olive oil
- Combine the warm water, yeast and sugar in a glass measure, stir and set aside for about 5 minutes, until the yeast begins to foam.
- Combine the flour and salt in a large mixing bowl or the bowl of a stand mixer outfitted with the dough hook. Make a well in the center and pour in the the yeast mixture. Add the olive oil.
- If using a mixer, stir on low until combined, then increase the speed to medium and knead for 6 to 7 minutes, until smooth and elastic.
- If mixing by hand, stir the ingredients until well combined, then place on a lightly floured work surface and knead by hand for 7 to 8 minutes.
- If the dough seems too sticky during kneading, add a little more flour in 1 teaspoon increments. If it seems too dry, add water in 1/2 teaspoon increments.
- Form the dough into a ball and place in a lightly oiled bowl. Cover and allow to rise until doubled in size, 1-1/2 to 2 hours.