Prosciutto, Fig Jam, and Caramelized Onion Flatbread
September 11, 2017 by Nicole Collins
Figs aren't just for Fig Newtons anymore, folks!
Are Fig Newtons even still around? I truly don't know. I was never much of a fan of them, so I can't say that I've kept up with that weird little cookie.
Honestly, I don't have a ton of experience with figs. They've never really been on my radar until this year. I've never actually bought a fresh fig.
But, they're everywhere right now! And by everywhere, I mean all over Instagram. I mean they're probably actually all over the grocery stores and farmer's markets. But, insta is what piqued my interest. So, that's everywhere in my opinion.
I've just decided to put “buy figs” on my end of summer bucket list.
I may not have spent any time with fresh figs, but I certainly know about fig jam! So, that's what we're using in our recipe today.
I got the idea for this flatbread from a menu at a local restaurant. I was there celebrating my friend Alison's Aunt Dena's birthday, and I'd never been to that spot before. I pretty much wanted one of everything on the menu!
They had this pizza called Fig Jammin', and after looking at the description, I was more than sold. But, I couldn't order it. And I REALLY wanted to, but I just couldn't. Why, you may ask?
Because it was Taco Tuesday!
Now, I know I have some “special” moments, but I promise you that I'm not so crazy train that I won't eat anything but tacos on Tuesdays. I just specifically walked in to that restaurant knowing they had a Taco Tuesday special and $5 margaritas. My mind had been made up long before I saw this amazing pizza.
Side note, how lucky was Dena to have her birthday on Taco Tuesday this year? Talk about the stars aligning...
Anyway, I couldn't stop thinking about that pizza, so I looked at their online menu, made a note of the description, and set out to make up my own version at home.
You have probably noticed by now that naan bread is my go to for a pizza or flatbread base. It's just too easy. I love the way it crisps up. It's the perfect size. It's easy to prep. I just adore it. So, it should be no surprise that we're using it as our base again today.
Remember that fig jam we talked about earlier? That's the sauce for our flatbread pizza today! The restaurant used a house made fig jam, but I'm cheating today by using a store bought jam. Because, why not? We're keeping it super simple today. The fig jam adds a nice sweetness to the overall flatbread that balances really well with the salty prosciutto we're going to add later.
The next layer on our flatbread is some sweet and tangy caramelized onions. The trick to caramelized onions is low and slow, so don't rush it. Give them time to soften up and soak in the sweet brown sugar and tangy balsamic vinegar. It's so worth it.
After the onions, we top the flatbread with some shredded mozzarella, salty prosciutto, and creamy goat cheese. When it comes out of the oven, the cheeses have melted down to their beloved gooey state (you know what I'm talking about), and the prosciutto gets nice and crispy. So good.
The finishing touch is a little torn spinach to lighten up our flatbread a little bit. Arugula is what the restaurant used, but I prefer spinach. As much as I love most greens, arugula can be just a tad too bitter for my taste buds. If you prefer arugula over spinach, go ahead and use that instead!
All together, this pizza hits all the checkmarks. You know I live for the salty sweet combo in both sweet and savory dishes, and this flatbread is just that. While it was baking, the fig jam smelled so sweet, I forgot where I was and thought I was baking cookies or something. Mmmm.
I may not know what to do with a fresh fig, but I certainly know what to do with fig jam. And this flatbread pizza is it!
So, enjoy, and let's eat!
Prosciutto, Fig Jam, and Caramelized Onion Flatbread Serves: 4 Print
Ingredients:
1 pack original naan bread (2 breads)
¼ cup fig jam (or preserves)
1 cup mozzarella cheese, shredded
2 oz prosciutto, torn
2 oz goat cheese, crumbled
¼ cup spinach, torn
1 red onion, sliced
1 tbsp butter
1 tsp brown sugar
½ tbsp balsamic vinegar
salt and pepper, to taste
Directions:
Make the caramelized onions: Melt butter in a medium non-stick skillet over medium low heat. Add onions and a pinch of salt and pepper. Cook over medium low heat for 20 mins until softened, stirring occasionally. Add brown sugar and vinegar. Cook for 8-10 more minutes, stirring occasionally, until caramelized and deep brown in color. Set aside.
Preheat oven to 400 degrees. Brush the bottom side (bubbly side) of the naan bread with water. Flip, and brush the top side (flat side) with water. Spread 2 tbsp of fig jam over each bread, leaving an 1/8 inch border (like a pizza sauce). Divide caramelized onions, mozzarella, prosciutto, and goat cheese evenly between the two flatbreads, layering the ingredients in that order. Bake for 10-12 minutes on a sheet pan until the cheese melts, and the crust begins to turn golden brown.
After removing from the oven, immediately top naan breads with spinach. Allow to sit for 5 mins before slicing. Cut and serve.
Recipe notes:
*Allowing the spinach to sit before cutting helps it blend in and stay on the flatbread.
*This recipe would work just as well with regular pizza dough. I just really love naan bread pizzas,as we all know.
*I like to line a sheet tray with foil for easy clean up for these pizzas.
*I love fresh spinach, but this would taste just as good with arugula.
