Today has been a rough day. I’m surprised it’s not Monday because it sure does feel like one. I had one of those computer crash moments where the wheels in your brain start to spin a million miles an hour, as you contemplate the possible severity//how you might have to restructure your day to make it to the apple store. Luckily, I sweet-talked my MacBook Pro back into working correctly, although, it still needs to be checked out as it seems to have dawned the rainbow wheel far too frequently for my liking.
Moving away from computer headache to taste bud paradise. A few weeks ago when I was home I tested out a recipe on momma, it turned out all right, but I wasn’t happy with it, and therefore decided to continue recipe development on it. I created Get Figgy With It Flatbread. Made with homegrown figs from momma’s tree which Dakota the dog has had to guard faithfully at night so, as my mom says, “Dakota sleeps outside so I can get the figs before the critters do”. Thanks Dakota.
Get Figgy with It Flatbread, is quite literally, a party in your mouth. My roommate Laura came home yesterday from class ravenous so she had some of the flatbread and would not stop talking about how great it was for ten minutes. Mind you, I hadn’t eaten any of it yet, so I shrugged it off. I was saving it for dinner and as many food bloggers know, I had to make it at 2pm when the light was good for photographing. Dinnertime rolls around and whoa! She was not kidding that was some bomb diggity flatbread.
Get Figgy with It Flatbread
Serves 4
|Gather
1 Dough ball, Rolled out (I got mine from a local pizza place that sells fresh dough balls but a Trader Joe’s one or something comparable will do just fine)
1 Yellow or White onion, halved then sliced, NOT diced
3-4 Slices of prosciutto
3-4 Fresh Figs
2 TBSP Extra Virgin Olive Oil (EVOO)
¼ C Chicken broth
Blue Cheese crumbled about 6 ounces
¼ C Parmesan cheese
|Create
Preheat oven to 500 °F. Roll out your dough ball if you have not already done so. Place the rolled out pizza on a baking sheet and brush lightly with EVOO and bake at 500 until slightly browned then remove from oven. While the flatbread is in the oven “pre” baking sauté the onion in 2 tbsp EVOO over medium to medium high heat, once the onions start to soften add the chicken broth and cover stirring occasionally to soften the onions and cook them down further. Once the onions are softened and sweet (taste test to make sure) remove from heat and set aside. Cut the steam off the figs and thinly slice them, toss the outer most slices as they are mostly skin. Top the flatbread with the sautéed onions, next place the sliced figs evenly, rip up the prosciutto into smaller pieces and distribute, place the flatbread back in the oven to cook for 5 more minutes at which point the prosciutto should begin to crisp. Remove and sprinkle with blue cheese crumbles and parmesan continue baking until cheese has just begun to melt (5-7minutes) then remove the flatbread and let stand before serving.
|Enjoy
The Get Figgy with it Flatbread is best served warm. It is the perfect combination of sweet and salty which allows its versatility and would be a great meal for breakfast, lunch, or dinner.
