I love looking at Flatbread offerings at restaurants. Far from traditional pizza combinations like pepperoni or spinach, it seems that any three ingredients + a spread = a delicious $14 appetizer. Sometimes the ingredients obviously complement each other – caramelized onions and mushrooms with goat cheese; other combinations, like a recent flatbread I had at happy hour with friends (something like banana peppers and cilantro?) I wouldn’t have ordered in a million years, but someone knew what they were doing.
Last year, we had a Pizza-themed Cooking Club, and my mind was blown by the simplest change-up (Hostess: SLSC; Theme: Pizza; Date: 06.28.15). The hostess used my pizza dough recipe, and rather than adding my standard pizza sauce and mozzarella, she chose fig jam for the spread, topped with prosciutto, parmesan, and arugula.
When you love all the ingredients, you really can’t go wrong.
Also, fig jam, why don’t we hang out more. You are so delicious.
Flatbreads make a great party food or appetizer – and don’t think I haven’t had flatbread for dinner before.
I find this flatbread to be a great dish to make fresh and on the spot when having an intimate gathering in my apartment. Make the dough earlier so it’s ready to go, and either bake it with your guest(s) while you have a glass of wine, or have it ready-baked. The toppings are no-fuss and don’t take any concentration, and make for an impressive dish to “throw together” while someone sits at your kitchen island and chats with you. Why yes, this has happened in my apartment before. Just two notes: 1) If you top it when the dough is too warm, the cheese will sweat or melt a bit, and 2) if you top it too far in advance, the prosciutto will not look fresh.
First, bake your dough (or use a prepared crust).
When it cools and you can’t wait any longer, stir the jam to break it up and make it smooth so it spreads easily. Spread it on…
Tear the prosciutto into pieces and place them around the flatbread. Keep in mind that you will probably be eating the torn pieces in one bite, unless you are using a knife and fork when you eat. Sprinkle liberally with the parmesan cheese.
And top with a good handful of arugula. The bitter greens balance so well with the salty prosciutto and sweet jam. And make the whole dish super healthy, of course-
- .5 batch pizza dough
- 5 T fig jam, softened by stirring
- 6 - 8 pieces prosciutto
- 3 T parmesan cheese, shaved (with a vegetable peeler, or purchase pre-shaved)
- 1 c arugula
- Bake the pizza dough per your recipe's instructions.
- When the dough is baked, cool it a bit. If it's very puffy and you think it won't make a great flatbread, carefully slice the dough into two halves (like an enormous sandwich).
- Spread the jam on top of the dough (if you have sliced it in half, spread it on the "inside" piece).
- Tear the prosciutto into bite-sized pieces, and place them around the flatbread.
- Sprinkle with the shaved parmesan, and top with arugula.
- Serve on a cutting board, and use a pizza cutter to slice off pieces while you sip your wine.
I took this one outside for an al fresco snack. Enjoy!