Fig Goat Cheese and Prosciutto Flatbread
This flatbread is all of your favorite things about a charcuterie board, baked to delicious goodness in one bite
Ingredients
- 2-3 medium white onions
- 1 tbsp unsalted butter
- ¼ cup brown sugar
- 3 tbsp balsamic vinegar
- 1 8oz tube thin crust pizza dough
- olive oil
- 1 tsp garlic powder
- 2 cups mozzarella or fontina cheese shredded
- 2-3 small fresh figs sliced
- 8 oz goat cheese crumbled
- 4 oz prosciutto
- 3 basil leaves torn
- 1 cup arugula
- 2 tbsp balsamic glaze
Instructions
- Slice the onions and put them in a large sauté pan over medium low heat with the butter. Cook for 35-40 minutes until caramel brown
- Add in sugar and vinegar and cook an additional 3-5 minutes until thick and sticky. Remove from the pan.
- Preheat the oven to 425°
- Drizzle a sheet pan with olive oil. Open the can of dough and roll out onto the sheet pan. Drizzle with more olive oil and press the dough out to the edges of the pan. Sprinkle with garlic powder
- Top with 1 ½ cups of mozzarella and then spread the caramelized onions all over.
- Place your sliced figs all over and top with the remaining shredded cheese, and 6 oz of the goat cheese.
- Tear the prosciutto and basil and scatter them both on top. Drizzle with olive oil
- Bake for 15-17 minutes until golden brown.
- Top with arugula, remaining goat cheese, and drizzle with olive oil and balsamic glaze. Serve immediately