It’s fig season again! My parents recently delivered a recent harvest of fresh black mission figs from their yard, so I thought I’d make a savory sweet flatbread/pizza! This flatbread has an addicting combination of flavors: creamy mozzarella, sweet figs, salty prosciutto, peppery arugula, creamy avocado, and tangy balsamic – all on a simple homemade pizza crust! As usual, let's all take every reasonable effort to limit & prevent the spread of COVID-19 for our friends, family, and community! Stay well all! :)
Recipe:
Flatbread/Pizza Crust: Combine 1 cup AP flour, 1 envelope Fleischmann’s Pizza Crust Yeast (2 ¼ tsp), 1½ tsp sugar, ½ tsp salt in a large bowl. Add ½ cup warm water (around 110-120ºF) and mix until well blended. Gradually add enough flour to make a ball of dough that is pliable but still a little sticky. Knead the dough on a floured surface until smooth and elastic (takes about 3-4 minutes). Add more flour as necessary. Roll out the dough into desired shape and thickness. Place on a greased baking sheet (olive oil). Fold edges to form a crust (if desired). Note: there’s no need to wait for the dough to rise if using pizza crust yeast; otherwise, cover dough and let rest for 30 minutes in a warm spot.
Mince 3 cloves of garlic and mix with 2 tbsp olive oil. Use a brush to coat the pizza dough, making sure to apply liberally to the crust.
Cut a few thick slices of mozzarella cheese and place/distribute them evenly on top of the dough.
Cut 4-5 fresh figs (washed) into ¼” slices and distribute over the dough surface. Note: If it’s not fig season, you could always substitute with 1-2 tbsp fig jam.
Preheat oven to 425ºF. Bake on the lowest rack for 15-18 minutes (or until crust is browned and cheese is slightly browned & bubbly). Remove from oven and let cool for about 5 minutes.
Immediately before serving, sprinkle arugula over the top and add a few slices of prosciutto and freshly sliced avocado.
Garnish with sea salt flakes, balsamic vinegar, and olive oil. Add quartered figs if you want additional texture.
