1. Preheat oven to 375. Line a baking sheet with parchment paper. Lay prosciutto slices on the baking sheet in a single layer and bake for 15 minutes. Set aside (the prosciutto will crisp as it cools).
2. Increase oven temperature to 450. Spread fig jam onto each flatbread. Top with cheddar and sprinkle with blue cheese. Bake directly on the center oven rack for 10 minutes.
3. Meanwhile, combine the balsamic vinaigrette ingredients in a small bowl.
4. Top each flatbread with arugula, peaches and crispy prosciutto. Drizzle with vinaigrette and serve.
Flatbread Pizza with Blue Cheese, Fig Jam, Peaches and Crispy Prosciutto
Serves 2-3
All you need:
4 thin slices prosciutto
2 naan flatbreads (such as Stonefire)
1/4 cup fig jam
1 cup shredded (or freshly grated) white cheddar cheese
2 oz. crumbled blue cheese
1 small ripe peach, thinly sliced
1/2 cup baby arugula
Balsamic Vinaigrette
1/4 cup olive oil
2 tablespoons white balsamic vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
Salt and pepper, to taste
All you do:
1. Preheat oven to 375. Line a baking sheet with parchment paper. Lay prosciutto slices on the baking sheet in a single layer and bake for 15 minutes. Set aside (the prosciutto will crisp as it cools).
2. Increase oven temperature to 450. Spread fig jam onto each flatbread. Top with cheddar and sprinkle with blue cheese. Bake directly on the center oven rack for 10 minutes.
3. Meanwhile, combine the balsamic vinaigrette ingredients in a small bowl.
4. Top each flatbread with arugula, peaches and crispy prosciutto. Drizzle with vinaigrette and serve.