Los Angeles Times

Recipe: 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

1/4cup 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 in a 375-degree 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.

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