Danielle Walker's Against All Grain
Fig and Prosciutto Flatbread Pizza
Posted By Danielle Walker On October 23, 2012 @ 6:00 am
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.
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