Fig & Prosciutto Recipe

Cook onions low and slow

Heat a large skillet over medium-low heat. Add butter and 1 tsp olive oil. Add thinly sliced onions and a pinch of salt; cook, stirring occasionally, until softened and beginning to brown, about 20–25 minutes. If onions are drying, add a splash of water. Stir in 1/2 tsp sugar about halfway through to encourage browning, and finish with 1 tsp red wine vinegar to deglaze. Remove from heat and set aside (yields ~1 cup).

Preheat oven to 475°F (245°C) and position a rack in the upper third of the oven. If using a pizza stone, preheat the stone as well.

Brush each flatbread lightly with 1 tbs olive oil mixed with 1/2 tsp minced garlic (divide evenly between two flatbreads). This prevents sogginess and adds flavor.

Spread 3 tbs fig jam evenly over each oiled flatbread, leaving a 1/2-inch border.

Evenly distribute caramelized onions over the fig jam on each flatbread (about 1/2 cup per flatbread).

Scatter the mozzarella evenly on top (about 4 oz per flatbread) so it melts into a cohesive layer.

Top with small dollops/crumbles of goat cheese distributed across each flatbread (about 2 oz per flatbread).

Sprinkle grated Parmesan evenly over each flatbread and season lightly with the 1/2 tsp sea salt and the 1 tsp cracked black pepper (divide between the two).

Bake in the preheated oven until the crust is crisp and cheese is melted and beginning to brown, 8–10 minutes. If using a very thin flatbread, check at 6 minutes to avoid burning.

Remove flatbreads from oven. Immediately drape 3 slices of prosciutto over each hot flatbread so the residual heat slightly softens the meat.

Top each flatbread with a mound of fresh arugula (1 cup per flatbread). Toss the arugula briefly with a light drizzle of olive oil if desired before placing.

Drizzle about 1.5 tbs balsamic glaze over each flatbread in a zigzag pattern. Taste and adjust with a little additional cracked black pepper if desired.

Slice each flatbread into 6–8 pieces and serve immediately.