and Prosciutto Flatbread
Goat Cheese and Prosciutto Flatbread
1/2 cup balsamic vinegar
8oz. dough at room temperature
Cornmeal or flour for dusting
6oz. crumbled goat cheese
3–4 mission figs, thinly sliced
1oz. prosciutto, torn into thin strips
1/4 cup lightly packed baby arugula
Salt and pepper to taste
Grated Parmesan cheese, to taste
Remove the dough from the fridge about an hour before you plan to cook. You want it to be a room temperature when you work with it.
Preheat the oven to 500º F.
To make the reduction, add the vinegar to a sauté pan. Heat over medium heat until the vinegar comes to a boil. Reduce to a simmer and cook for 15–20 minutes or until it reduces by half, keeping the heat low to medium-low. Remove from heat and let cool to room temperature. The vinegar will thicken as it cools.
To make the flatbread, sprinkle some of the cornmeal or flour out on a cutting board or another smooth, flat surface. Roll out the dough.
Add the dough to a cookie sheet that has been sprayed with cooking spray and drizzle with a bit of olive oil.
Add the crumbled goat cheese. Season with salt and pepper and add to the oven for 10 minutes. While waiting for the pizza to cook, slice your figs and tear the prosciutto.
Add the fig slices and prosciutto. Broil for 1–2 minutes. Top with arugula and a sprinkle of Parmesan cheese. Drizzle with the balsamic reduction, cut, and serve.