Recipe: Fig, prosciutto and blue cheese pizza

Fig, prosciutto and blue cheese pizzas

Total time: 1 hour

Servings: 6

Note: Flatbreads are available at Trader Joe’s and Middle Eastern markets.

1 pound fresh Black Mission figs (about 20 small)

1/2 cup port wine

1/4 cup balsamic vinegar

3 tablespoons brown sugar

2 tablespoons chopped fresh rosemary

3 tablespoons minced shallots

1/4 teaspoon salt

2 ounces (6 slices) prosciutto

6 (6-inch) flatbreads

4 ounces (1 cup) mild blue cheese, crumbled

1. Remove the stems from the figs, then cut the figs into quarters. Place in a 9-by-12-inch glass baking dish. Combine the port wine, balsamic vinegar, brown sugar, rosemary, shallots and salt. Pour over the figs and roast at 375 degrees for 30 minutes, stirring several times. Remove from the oven and set aside to cool slightly.

2. Cut the prosciutto horizontally into half-inch strips.

3. Place the flatbreads on a baking sheet and bake for 5 minutes. Remove the baking sheet from the oven and turn the flatbreads over.

4. Place the fig mixture in a food processor and pulse 4 or 5 times to break up the figs. The mixture will resemble a thick marmalade.

5. Spread about one-fourth cup fig mixture on each flatbread to within half an inch of the edge. Sprinkle the blue cheese on top of the jam, evenly dividing it between the 6 pizzas, then drape the prosciutto slices on top.

6. Bake until the cheese has melted and the flatbread is crisp, about 5 to 7 minutes. Slice and serve warm or at room temperature.

Each serving: 286 calories; 10 grams protein; 42 grams carbohydrates; 3 grams fiber; 7 grams fat; 4 grams saturated fat; 23 mg. cholesterol; 701 mg. sodium.