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Prosciutto, Gorgonzola and Fig Flatbread with Balsamic Reduction

Pairs with 2009 Syrah

Ingredients

Pizza dough
4 slices Prosciutto, torn into pieces
1/2 cup crumbled Gorgonzola cheese
4 large fresh figs, quartered and then sliced into fourths
fresh arugula
1/4 cup balsamic vinegar
1 tablespoon brown sugar Directions

  1. Preheat oven to 450 degrees F and set oven rack on lowest level.
  2. On a lightly floured surface, quarter the dough. Keep one quarter on the board and place the remaining dough back into the refrigerator.
  3. Allow pizza dough to come to room temperature for 30 minutes before rolling.
  4. Cut the dough in half, setting one piece aside.
  5. Roll the dough into a thin, narrow rectangle, approximately 4-inches x 12 inches and 1/4-inch in thickness.
  6. Place dough on baking sheet, lightly brush with olive oil and liberally prick it with a fork.
  7. Place in the oven for about 4-5 minutes. Remove.
  8. Scatter Prosciutto, Gorgonzola cheese and figs over partially cooked flat bread.
  9. Bake for about 5 minutes, or until the flat bread begins to brown along the edges.
  10. Meanwhile, place balsamic vinegar and brown sugar in a small saucepan set over medium high heat until it reduces by half, about 5 minutes but watch it - saucepan size matters here.
  11. When flat bread is done, remove from sheet pan and place on serving board or platter, scatter fresh arugula over the top, drizzle with balsamic reduction, slice and serve.
  12. Repeat process with the remaining dough.

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