23
Oct

Fig and Prosciutto Flatbread Pizza

FigPizza-107

The plump mysteriously dark figs that line the market produce aisles have always lured my eye, but I rarely buy them. Recently though, I spontaneously picked up a carton of black mission figs with no plan as to what to use them for. After they became lonely on my counter as the other produce slowly started diminishing, I decided to turn them into jam using my pectin-free Blueberry Jam recipe. I used about 1lb of figs in place of the blueberries and reduced the honey a bit. I also pureed the figs in my blender prior to simmering them for a smoother jam. The aromas wafting from the saucepan as the figs simmered was intoxicating.

I put my jam to work as a filling for my Not-A-Grain Cereal Bars and then spread it on this new flatbread pizza crust as a light hors d’oeuvre for a dinner party. The crust is buttery and flaky, more like a cracker than a regular doughy pizza crust. Brimming with the complimentary flavors of salty prosciutto and smokey notes from the rosemary and smoked fontina, this pizza is the perfect starter to a warm Autumn meal. If you’re dairy free, you will still enjoy this pizza without the cheese. I used the jam and leftover prosciutto as a snack stacked on top of grain-free crackers all week and it was every bit as satisfying as the pizza.

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Fig and Prosciutto Flatbread Pizza

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

Crust

  • 2 cups blanched almond flour
  • 3 tablespoons grassfed butter or palm shortening
  • 1 tablespoon chopped rosemary
  • ¼ teaspoon salt
  • 2 tablespoons cold water

Pizza

  • 1/3 cup fig jam, storebought or fresh
  • 2 ounces smoked fontina, shredded
  • 1 ounce prosciutto, torn into pieces
  • 1 teaspoon chopped rosemary
  • ¼ cup baby arugula

* If you prefer a thicker crust, try my regular pizza crust recipe

Instructions:

  1. Preheat an over to 350 degrees F.
  2. Combine all of the crust ingredients except the water in a food processor and process until a ball of dough forms. With the machine running, add in 1 tablespoon of water at a time. You may not need 2 tablespoons depending on what type of almond flour you use, but I generally use all of it. Once the dough forms a dense ball, you can stop adding the water.
  3. Place the dough on a sheet of parchment paper, then top with another piece of parchment. Roll the dough out to a 1/8 – 1/4 thickness. Carefully slide the piece of parchment paper onto a baking sheet.
  4. Bake for 12 minutes, then remove the crust from the oven and increase the temperature to 375 degrees F.
  5. Spread the jam on the crust, leaving a small border empty along the outside of the crust. Top with the prosciutto and cheese.
  6. Slide the piece of parchment paper with the crust directly onto the rack of your oven, leaving the tray out. Bake for additional 5 minutes until the cheese has melted and crust is crispy.
  7. Top with chopped rosemary and fresh arugula and serve hot.
  8. Enjoy!
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  • Emily B

    This was delicious—second time lucky! I’m fairly certain the issues everyone seems to be having relate to the flour. DO NOT USE BOB’S RED MILL ALMOND MEAL/FLOUR! I used it the first time and it didn’t work at all. I didn’t think to read Danielle’s separate post about almond flour first, where she clearly says not to use that particular brand (I would suggest maybe adding a note to the ingredients list! It might help anyone else who makes it). With Bob’s, I used the full two tablespoons of cold water and the dough didn’t form properly in the oven. Spreading the fig jam on just cut right through it. It was still delicious, but we had to eat it with a knife and fork, sort of like a salad! It was impossible to cut into slices because it just crumbled on the pan.

    Second time around, I used Honeyville almond flour and the full two tablespoons of cold water again. It never really formed a ‘dense ball’ in my food processor but it still turned out great! The butter dripped as I balled it in my hands, but it baked beautifully and the jam went on like a dream. The dough tasted a touch sweeter than the last time around, this might be because of the flour change. Delicious! Thank you, Danielle.

  • ben

    I wish I would’ve read the comments before making this…if you use almond meal you’ll end up with the worst pizza crust you’ve ever made in your life. Literally, and I want to stress this so no one else does it…you will just have throw it all away. I am in grad-school so I ate the toppings off of it because I couldn’t afford not to, but wow, awful. You’d be better off just buying boxed-nonfood than this…

    • http://againstallgrain.com/ Danielle

      It is important to use blanched almond flour in Danielle’s recipes, Ben. You may read Danielle’s FAQ page for more information http://againstallgrain.com/f-a-q/. And you may want to explore her “Shop my Favs” at her Amazon store as well http://againstallgrain.com/shop/. ~Eileen

  • Lisa

    I also tried it today. Didn’t work out. It just crumbled when I tried transfer to oven. It couldn’t be saved. And I bake with almond flour a lot so, this was first unsuccessful attempt. I used the right almond flour. I saved the topping. Sad 2cups of almond flour. Yikes.