Todd English’s Fig & Prosciutto Flatbread

This was dinner tonight, along with a green salad with old fashioned oil & balsamic vinegar dressing. I didn’t have the Gorgonzola, so I substituted Goat Cheese. It was equally delicious I’m sure. And I used store-bought pizza dough in the canister, cooked it on my pizza stone, and it was out of this world.
The sweetness of the fig jam, with the tartness of the goat cheese, and the salty from the prosciutto are just amazing together. And before you bake the dough, you sprinkle rosemary and garlic salt and that flavor of the rosemary is just the perfect aftertaste in what is a perfect bite.
I haven’t been so successful with dough (YET) but the store-bought was amazing and crispy and thin. Just the way we like it.
Todd English calls this an appetizer. We called it dinner.
Here are my photos – thanks to Food & Wine Magazine
A staple at Todd English‘s Olives restaurants is his much-lauded house-made flatbread, topped with sticky-sweet fig jam, pungent Gorgonzola cheese and salty prosciutto.

Easy Way Use store-bought pizza dough instead of homemade.

Our Pairing Suggestion

Light Chianti Classico.

Fig-and-Prosciutto Flatbread

© Quentin Bacon

Recipe: Fig-and-Prosciutto Flatbreads


  1. Two 12-ounce balls of pizza dough, at room temperature
  2. All-purpose flour
  3. 1/4 cup extra-virgin olive oil
  4. 1 garlic clove, minced
  5. 1 teaspoon minced fresh rosemary
  6. Salt and freshly ground pepper
  7. 1/2 cup fig jam (from a 6-ounce jar)
  8. 1/4 pound Gorgonzola cheese, crumbled (1 cup)
  9. 3 ounces sliced prosciutto
  10. 1 scallion, white and green parts thinly sliced
  1. 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.
  2. 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.
  3. 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.
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