Fig and Prosciutto Flatbread Pizza Against All Grain

10/29/12
Fig and Prosciutto Flatbread Pizza Against All Grain
Against All Grain

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Fig and Prosciutto Flatbread Pizza

Posted by Against All Grain on October 23, 2012 20 Comments
The plump mysteriously dark figs that line the market produce aisles have always lured my eye, but I rarely buy them. Recently though, I spontaneously picked up a carton of black mission figs with no plan as to what to use them for. After they became lonely on my counter as the other produce slowly started diminishing, I decided to turn them into jam using my pectin-free Blueberry Jam recipe. I used about 1lb of figs in place of the blueberries and reduced the honey a bit. I also pureed the figs in my blender prior to simmering them for a smoother jam. The aromas wafting from the saucepan as the figs simmered was intoxicating. I put my jam to work as a filling for my Not-A-Grain Cereal Bars and then spread it on this new flatbread
www.againstallgrain.com/2012/10/23/figandprosciuttoflatbreadpizza/
pizza crust as a light hors doeuvre for a dinner party. The crust is buttery and flaky, more like a cracker
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pizza crust as a light hors doeuvre for a dinner party. The crust is buttery and flaky, more like a cracker than a regular doughy pizza crust. Brimming with the complimentary flavors of salty prosciutto and smokey notes from the rosemary and smoked fontina, this pizza is the perfect starter to a warm Autumn meal. If youre dairy free, you will still enjoy this pizza without the cheese. I used the jam and leftover prosciutto as a snack stacked on top of grain-free crackers all week and it was every bit as satisfying as the pizza.
Ingredients Crust
www.againstallgrain.com/2012/10/23/figandprosciuttoflatbreadpizza/ 2/12
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2 cups blanched almond flour 3 tablespoons grassfed butter or palm shortening 1 tablespoon chopped rosemary teaspoon salt 2 tablespoons cold water Pizza 1/3 cup fig jam, storebought or fresh 2 ounces smoked fontina, shredded 1 ounce prosciutto, torn into pieces 1 teaspoon chopped rosemary cup baby arugula * If you prefer a thicker crust, try my regular pizza crust recipe
Instructions: 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. Enjoy!
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Filed under Almond Flour, Gluten Free, Paleo, SCD Recipes Tagged with glutenfree, grain-free pizza, Paleo, SCD, specific carbohydrate diet Practical Paleo Review + a BIG GIVEAWAY (NOW CLOSED) Baked Pumpkin Spice Doughnuts
Comments
20 Responses to Fig and Prosciutto Flatbread Pizza
1.
Renee says: October 23, 2012 at 6:20 am Prosciutto and figs are a wonderful combination. This will be a great light dinner or appetizer in the near future. Thanks Danielle! Reply
2.
Donna says: October 23, 2012 at 6:34 am Thanks for providing the inspirationsorely lacking!for tonights dinnerDelicious riff on your jam by the wayFigs are Fall heaven.non? Reply
3.
Julie says: October 23, 2012 at 10:31 am Do you mean food processor or stand mixer to get a dough ball to form? Reply
4.
Katie says: October 23, 2012 at 4:04 pm

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making it right now, just the crust! It kind of formed into a ball, then went flat again.but I have it in a ball now and getting ready to roll it.Ill let you know! Reply
5.
Loretta says: October 23, 2012 at 4:24 pm Im so intrigued by this recipe! I love the thin crust and simple toppings. Plus, I had my very first fig only a few months ago (shameful, I know) and Im sure it tastes amazing on a pizza! Reply
6.
Sonia @ Natural New Age Mum says: October 23, 2012 at 4:31 pm I love figs and fig jam never had I thought of using jam for a pizza what a great idea!! Loving the base too. Thanks Reply
7.
Against All Grain says: October 24, 2012 at 11:25 am From Katie Dreibelbis on Facebook Just took it out of the ovenmy crust seems more crumbly? Did I not add enough water? Is it possible to turn the almonds into nut butter if u mix it too long? I may have done that, not sure, but it rolled out perfectly. Just doesnt look crackly like yours, its crumbly and falling apart, not sure if I will be able to cut in slices. Reply
Against All Grain says: October 24, 2012 at 11:25 am Hi Katie- Ive made the crust dozens of times and its worked out! If the dough held together when you rolled it, it really should have worked when baked. It is meant to be flaky and not a super sturdy crust but you should have been able to pick it up. The only things I can think of is maybe you didnt roll it thin enough, or maybe too thin! I find that 1/8-1/4 inch works well. What kind of almond flour did you use and did you use all 2 tbs of water? Reply
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Against All Grain says: October 24, 2012 at 11:26 am Katie Dreibelbis: nope, I used only 1 T of water. is it possible to overmix the dough so it turns into almond butter? I grind my own almond flour and sift it. It rolled out perfectly, but then was a crumbly mess when I tried to eat it! Reply
Against All Grain says: October 24, 2012 at 11:26 am I always recommend using honeyville or digestive wellness as they are blanched and skinless. Any other flour Ive ever tried be it homemade or Bobs has not produced good results and either makes muffins sink or be soggy or pastry crumble. you could try again with all of the water but I have a suspicion it may be the flour. Oh and yes I suppose you could over mix the dough and turn it to almond butter but I dont think youd even be able to roll it if it got that far Reply
8.
Cara says: October 24, 2012 at 1:09 pm This is my perfect kind of pizza. Definitely take advantage of fresh figs while you can! Reply
9.
Beth @ Tasty Yummies says: October 25, 2012 at 4:14 pm This looks incredible. I have been looking for fresh figs everywhere locally and just havent been able to find them. The minute I do, you better believe I am making this pizza Reply
Against All Grain says: October 25, 2012 at 8:04 pm Try rehydrating some dried ones! Reply
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10.
Donna says: October 26, 2012 at 12:31 am Im going to make this for dinner with a warm autumn soup as an opener! Questiondo you remove the top sheet of parchment prior to the first bake in the oven?..Or does the crust go in with both sheets?..I just want to be clear about it and not ruin the process!AlsoI found some gorgeous plump figs in the market here yesterday, and wonder if I could simply cut them into thin wedges or smoosh them and use them au naturel..with just a honey or honey/balsamic drizzle .or with coconut palm sugar (less insulin-raising factor) and a balsamic reduction?Cannot wait to try this with the chvre log (cut into discs) I have in the fridgeThank you for continued healthy inspiration! Reply
Against All Grain says: October 26, 2012 at 5:49 pm Remove the top sheet first. Although it would probably bake just fine without removing it. Have you seen this recipe ? http://www.againstallgrain.com/2012/07/18/grilled-figs-withbalsamic-glaze-and-goat-cheese/ Reply
Donna says: October 27, 2012 at 3:03 am Oh my wordthis is perfect!.Thank you much for the solution to what to top your fabulous flatbread with (without making jam out of market figs)yet another wonderful creation from your kitchen/cuisine lab.Thanks for the link..it is bookmarked now as well! Reply
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Russell van Kraayenburg says: October 26, 2012 at 5:29 pm This pizza looks incredible! Reply
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Deepshikha D says: October 27, 2012 at 12:39 pm

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That looks delicious! Never tried that combination before looks like it would make a delicious light dinner! Reply
13.
Susan Lally says: October 29, 2012 at 8:38 am My daughter is on the SCD have you found a proscuitto that is made with honey and not sugar? I dont think those on the SCD can have proscuitto. Thanks! Reply
Against All Grain says: October 29, 2012 at 9:15 am Prosciutto doesnt usually have any sugar in it at all. Just salt and pork Reply
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