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Fig, prosciutto and blue cheese pizzas

Fig, prosciutto and blue cheese pizzas
Los Angeles Times

Figs, with their sweet, soft flesh and intriguing edible seeds, have been a cherished, sometimes even sacred food since biblical times. But nowadays, fig season can fly by unnoticed. Maybe it's because dried figs are always around, or maybe it's ... Read more

Total time: 1 hour | Serves 6
  • 1 pound fresh Black Mission figs (about 20 small)
  • 1/2 cup port wine
  • 1/4 cup balsamic vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons chopped fresh rosemary
  • 3 tablespoons minced shallots
  • 1/4 teaspoon salt
  • 2 ounces (6 slices) prosciutto
  • 6 (6-inch) flatbreads
  • 4 ounces (1 cup) mild blue cheese, crumbled

Step 1Remove the stems from the figs, then cut the figs into quarters. Place in a 9-by-12-inch glass baking dish. Combine the port wine, balsamic vinegar, brown sugar, rosemary, shallots and salt. Pour over the figs and roast in a 375-degree for 30 minutes, stirring several times. Remove from the oven and set aside to cool slightly.

Step 2Cut the prosciutto horizontally into half-inch strips.

Step 3Place the flatbreads on a baking sheet and bake for 5 minutes. Remove the baking sheet from the oven and turn the flatbreads over.

Step 4Place the fig mixture in a food processor and pulse 4 or 5 times to break up the figs. The mixture will resemble a thick marmalade.

Step 5Spread about one-fourth cup fig mixture on each flatbread to within half an inch of the edge. Sprinkle the blue cheese on top of the jam, evenly dividing it between the 6 pizzas, then drape the prosciutto slices on top .

Step 6Bake until the cheese has melted and the flatbread is crisp, about 5 to 7 minutes. Slice and serve warm or at room temperature.

Note: Flatbreads are available at Trader Joe's and Middle Eastern markets.


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