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Fig, prosciutto and blue cheese pizzas

Time 1 hour
Yields Serves 6
Fig, prosciutto and blue cheese pizzas
(Los Angeles Times)
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.

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

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