About Us saturday chef recipe

Fig & Prosciutto Flatbread

Original date aired: September 11th, 2010

Overview

This recipe was a "two-parter"  I demonstrated how to make the pizza dough on September 11, then I completed the dish making the Fig & Prosciutto Flatbread a  week later.

Enjoy.


Ingredients

The MEEZ - Pizza Dough

  • 1 1/2 tsp active dry yeast
  • 1/2 tsp honey
  • 2 to 4 Tbsp warm water
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 Tbsp olive oil
  • 1/4 to 1/2 cup water

The MEEZ - Topping

  • 2 tsp olive oil
  • 1/2 tsp garlic, minced
  • sea salt and freshly ground black pepper to taste
  • 1 tsp fresh, chopped rosemary
  • 1/4 cup fig jam
  • 4 oz gorgonzola, crumbled
  • 4 oz proscuitto
  • cornmeal for sprinkling
  • 1 green onion, slivered

Directions

The METHOD - Pizza Dough

  1. Dissolve the yest & honey in the 1/4 cup of warm water.
  2. In an electric mixer with a dough hook, combine 3/4 cups of the flour and the salt.  Add the olive oil and the yeast mixture. 
  3. Stir in the remaining water and gradually add the rest of the flour.
  4. Knead until the dough is smooth and firm and pulls away from the sides of the bowl.
  5. Place dough in an oiled bowl, covered, and let rest for about 10 to 15 minutes under a damp tea towel.
  6. Roll out the pizza dough until quite thin, then place it onto a cornmeal coverd baking sheet.

The METHOD - The Pizza

  1. Preheat oven to 450.
  2. In a bowl, mix together the olive oil, garlic & finely chopped rosemary.
  3. Brush the top surface of the dough with the olive oil mixture and season with salt & pepper.
  4. Dot the dough with a little spoonfuls of jam and a small pieces of cheese.
  5. Top with a slices of prosciutto - cover the whole top of the pizza, overlapping the ends of the dough.
  6. Bake the pizza until browned, about 12 to 13 minutes.
  7. Garnish the pizza ewith the green onion before serving.

Enjoy!  For questions about this recipe, or any other recipe on our website, please email me at chefjudywood@meezcuisine.com.

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