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.
Fig and Prosciutto Flatbread Pizza
Danielle Walker - AgainstAllGrain.com
- 2 cups blanched almond flour
- 3 tablespoons grassfed butter or palm shortening
- 1 tablespoon chopped rosemary
- ¼ teaspoon salt
- 2 tablespoons cold water
- 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
- Preheat an over to 350 degrees F.
- 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.
- 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.
- Bake for 12 minutes, then remove the crust from the oven and increase the temperature to 375 degrees F.
- Spread the jam on the crust, leaving a small border empty along the outside of the crust. Top with the prosciutto and cheese.
- 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.
- Top with chopped rosemary and fresh arugula and serve hot.