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Feb. 21st, 2012

Fig and Prosciutto Flatbread

Chef Todd English is a four-time James Beard award-winner and the host of an Emmy-nominated travel series on PBS. Since 1989 he has opened numerous restaurants with locations in New York, Boston, Connecticut, Florida, and Las Vegas and has written several, highly received cookbooks. English’s “rustic Mediterranean style” has garnered many honors by food critics and casual diners alike.

  • 2 Pizza Doughs (see recipe below) cornmeal for sprinkling
  • 2 teaspoons Olive Oil
  • ? teaspoon Minced Garlic
  • 2 pinches Kosher Salt
  • 2 pinches Black Pepper
  • 1 teaspoon chopped, fresh Rosemary Leaves
  • ? cup Fig Jam (see recipe below)
  • 4 ounces Gorgonzola Cheese, crumbled into pea size pieces
  • 3 ounces thinly sliced Prosciutto
  • 1 Scallion, thinly sliced lengthwise
  • One hour prior to cooking, place a baking stone in the oven and preheat it to 500 degrees
  • Roll out one pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal
  • Cover the surface with 1 teaspoon olive oil, ? teaspoon minced garlic, one pinch each salt and pepper and ? teaspoon chopped rosemary
  • Be sure to leave an outer lip of one inch all the way around
  • Evenly dot with ? cup fig jam and 2 ounces gorgonzola cheese. Top with half the Prosciutto
  • Shake the paddle lightly and slide the pizza onto the baking stone
  • Bake until browned, about 6- 7 minutes. Transfer to a firm surface and cut into slices
  • Serve immediately, garnished with ? scallion
  • Repeat with the remaining dough
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