Fig and prosciutto pizza recipe (gourmet flatbread) | Sip Bite Go

Ingredients

• 1/2 medium onion (diced (red, yellow, about 1 cup))
• 3 cloves garlic (diced)
• 2 tbsp olive oil
• 3 tbsp butter
• 1 lb pizza dough (store bought or homemade pizza dough ball)
• 1 tbsp flour
• 2 tbsp pesto (optional)
• 1/4 tsp red pepper flakes (crushed (optional))
• 6 oz pizza cheese (italian blend or similar)
• 1/3 cup goat cheese (crumbles)
• 2 oz prosciutto
• 10 medium figs (dried black, top twig and bottom hard pot chopped off and sliced small)

Instructions

1. 1

   Preheat oven to 450 degrees F, with a baking stone inside of it, or to the temperature recommended by your pizza stone. Alternatively, add a baking sheet pan to the oven to make a more organic shape pizza or rectangle pizza.

2. 2

   Caramelize onions for fig prosciutto pizza. To a medium or large skillet on the stove, add onions, garlic, and olive oil. Heat on medium-high for about 5 minutes, stirring occasionally (about every 1-2 minutes). Either turn off heat, or keep caramelizing them, on medium-low for about 5 minutes more, stirring occasionally, until they reach your desired level of caramelization. Remove from heat once done cooking.

3. 3

   Divide caramelized onions topping: Set aside part of the caramelized onions for topping the pizza. Transfer ¾ of the cooked onions to a bowl and set aside. Leave the other ¼ onions in the pan with remaining oil.

4. 4

   Make garlic butter sauce. Add butter to the skillet that still has the remaining onions (and garlic, obviously!). Melt on low / medium then turn off heat and remove pan from the hot burner to cool.

5. 5

   Stretch dough. See Sip Bite Go pizza dough stretching guide for tips if you’re new to making pizza at home. I recommend letting the dough come to room temperature and I use a little flour to help stretch the dough.

6. 6

   Prep the pizza base: Prep the pizza flatbread base. Add a little olive oil (brush it all over the surface) to the preheated pizza stone or baking sheet. (If using a baking sheet, line it with parchment paper first.) Add pizza dough on top. (don’t try to force a shape to help prevent holes in the dough).

7. 7

   Add the white sauce to flatbread: Add the white sauce. Then get the garlic butter pizza sauce from the stove and brush the melted butter on the perimeter of the pizza crust. This will help it turn golden brown. Drizzle every last drop of the rest of the garlic butter sauce with caramelized onions (the part you’ve been saving in the pan) to the pizza base. Brush all over to cover the pizza dough.

8. 8

   Par-bake pizza: Baking part 1 (just the base). Bake fig prosciutto pizza in the oven for 7 minutes in the oven to parbake the pizza dough with the buttery garlic sauce. Remove from the oven and keep the oven on (with the door closed).

9. 9

   Optional flavor booster step. To the parbaked pizza, add dollops of pesto and spread them out to form thin layers. (Personally, I don’t feel you have to completely cover the base. I think it’s more exciting to bite into pesto here and there as you’re eating the pizza.) Add a sprinkle of red pepper flakes, if desired.

10. 10

    Add gourmet pizza toppings: Add toppings. Add cheeses, the rest of the sauteed onions from the beginning step, then little pinches of prosciutto, and a sprinkle of figs. Get artistic with it!

11. 11

    Bake fig prosciutto pizza: Baking part 2. Bake pizza with toppings until cheese is melted and crust is golden brown. This will take anywhere from 7 to 10 to 12 minutes depending on your oven and the pizza stone or sheet pan you’re using to cook pizza.

12. 12

    Remove fig and prosciutto pizza from the oven. Add a drizzle of balsamic glaze and fresh basil. Slice and serve when cool enough to enjoy.