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Serves: 2 as a meal, 4 as an appetizer
cup balsamic vinegar
ounces pizza dough, at room temperature
tablespoon cornmeal, for dusting
teaspoon olive oil
ounces crumbled goat cheese
mission figs, thinly sliced
ounce prosciutto, torn into thin strips
cup lightly packed baby arugula
salt and pepper, to taste
grated Parmesan cheese, to taste
- Remove the dough from the fridge about an hour before you plan to cook. You want it to be a room temperature when you work with it.
- Preheat the oven to 500 degrees.
- To make the balsamic reduction, add the vinegar to a saute pan. Heat over medium heat until the vinegar comes to a boil. Reduce to a simmer and cook for 15-20 minutes or until it reduces by half, keeping the heat low to medium-low (you don’t want it bubbling up on you or over thickening). Remove from heat and let cool to room temperature. The vinegar will thicken as it cools.
- To make the flatbread, sprinkle some of the cornmeal out on a cutting board or another smooth, flat surface. (If you don’t have cornmeal, you can use flour) Roll out your dough.
- Add the dough to a cookie sheet that has been sprayed with cooking spray and drizzle with a bit of olive oil.
- Add the crumbled goat cheese, season with salt and pepper, and add to the oven for 10 minutes. While waiting for the pizza to cook, slice your figs and tear the prosciutto.
- Remove the flatbread and switch the oven to the broil on high setting.
- Add the fig slices and prosciutto to your flatbread. Broil for 1-2 minutes.
- Top with arugula and a sprinkle of Parmesan cheese.
- Drizzle with the balsamic reduction, cut into pieces, and serve.