Fig-and-Prosciutto Flatbread

5 Comments 05 November 2014

Peeps – Thanksgiving approaches! We’re having loads of people over to our house again this year, and it’s pretty much past time that I should have a game plan ready. Something like this flatbread is not a bad place to start. When you have loads of people over for the Big Feast, sometimes they arrive hours before said feast. Something delicious and easy like this flatbread is good to have on hand for a snack break or two.

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I like saving time any time of year, but most especially around big holidays. The great timesaver in this one is ready-made fresh pizza dough snatched from your grocery store’s deli. If they don’t have such heavenly goodness, try some of those already cooked flatbreads in the deli area or even the tubes of pizza dough in the refrigerated section.

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If you have time to get fresh rosemary, I highly rec it in this recipe. If that’s not looking too good at the grocery store, I think fresh thyme would be nice as well. Give fresh a try as opposed to dried herbs on this one. This is a very simple recipe, but it used only a few ingredients to really zing the taste buds. Fresh herbs are one.

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If you’re using some store-bought pizza dough, roll it out. Then roll it some more. Roll it until it is pretty darn thin, because the end results will be crisp and perfect if you do.

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Spread a little olive oil onto the dough. This acts as part of the “sauce” portion and it helps the dough edges crisp nicely as well.

When that’s done, sprinkle some minced fresh garlic over the whole thing. Mmmmm. We’re off to a great start!

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The fig preserves I found were pretty sweet, but this worked well for our taste buds. Combined with all the other ingredients, it was this awesome taste explosion of sweet/savory/salty/herby – we just loved it. If you’re not a fan of the sweet stuff as much, make sure to taste test your figs to see first how much you might want to put on your flatbread.

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I’ve said before I’m not too big a fan of figs – but the preserves we used were super yummy. The biggest test for me personally, though, was the gorgonzola cheese because I’m probably even less a fan of blue cheese. I enjoy it occasionally, but it’s rare. This time – Holy cow. Like I keep saying, this was all. so. GOOD together.

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A word to the wise on the prosciutto – use more. Unless your flatbread looks like a prosciutto blanket, you might want to add more. It comes super thinly sliced and after it cooks, it shrinks a lot. You want to have all these great ingredients together in every bite if possible.

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Finish the flatbread off when it comes out of the oven with thin-sliced green onions. I mean come on. Look at this stuff. I remember how it tastes as I type this post up and that was two weeks ago! In other words – divine

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Make this up as an alternate to the usual pizza or make some for an appetizer for guests. It tastes great at room temperature. It’s amazing sometimes how just a few, very simple and fragrant ingredients mingle so well together. This is such a scrumptious recipe. Give it a try, and enjoy!

Fig-and-Prosciutto Flatbread

originally by Todd English via

  • Two 12-ounce balls of pizza dough, at room temperature
  • All-purpose flour
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh rosemary
  • Salt and freshly ground pepper
  • 1/2 cup fig jam (from a 6-ounce jar)
  • 1/4 pound Gorgonzola cheese, crumbled (1 cup)
  • 3 ounces sliced prosciutto
  • 1 scallion, white and green parts thinly sliced

Place a pizza stone in the bottom of the oven and preheat the oven to 500°. Allow at least 45 minutes for the pizza stone to heat thoroughly.

Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round. Dust a pizza peel with flour and slide the dough onto it. Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary. Season with salt and pepper. Dollop 1/4 cup of the fig jam all over the crust, being sure to leave a 1-inch border of dough all around. Scatter half of the cheese and prosciutto over the dough.

Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden. Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing. Repeat with the remaining ingredients to make the second flatbread. Garnish with the sliced scallion and serve.


I left our pizza stone in the middle of the oven as opposed to closer to the bottom and it still crisped the dough up very nicely. I was afraid being so close to the heat source would not be good in this instance. Do whichever is comfortable for you and your oven.

Also, we did not heat the pizza stone for 45 minutes, only the amount of time it took the oven to heat to 500 degrees. Once the oven was heated, in went the flatbread.

You may need more than a light dusting of flour as you roll out your dough. I needed to occasionally reapply flour underneath the dough as it began to stick to the counter. This may have had something to do with the warmth in my small kitchen, making the dough more sticky.

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- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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5 Comments so far

  1. Lreiney says:

    Added to my thanksgiving day menu. Ummmmmm

  2. Sue says:

    Yum. Thanksgiving has come and gone here, but I’ll find a good excuse to make this soon. Sounds so good!


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