The 2014 Football season has begun! I have my Fantasy Football lineup in place and I’m looking forward to Sunday afternoon games. Of course that means food. And if you’re tailgating on the Patio, I have an appetizer for you: Fig, Goat Cheese and Prosciutto Flatbread Pizza.
A few weeks ago I spent a lovely evening at a local restaurant, Grill 37, enjoying the live music of my childhood BFF’s band (The Julie Williams Band) and catching up with friends. It’s a fabulous place to eat but listening to great live music makes it an extra special dining experience. I love their menu, the Pork Shank is to die for, and I have not heard a negative word about the place.
They serve a fabulous appetizer, Fig, Prosciutto & Goat Cheese Flatbread Pizza, that I have had my mind set on recreating at home. With football season upon us, it seems like a perfect time to try this tasty finger-food appetizer. You know I like things tasty, quick and Patio friendly.
You can assemble the pizza and cook 10 minutes before Half-time; then you’ll be ready to slice, serve and enjoy with an ice-cold Oktoberfest!
Let the Games begin!
What I use:
• 1/8th lb Thin sliced prosciutto
• Arugula
• 1 large Onion, sliced
• Goat Cheese
• Mission Figs, sliced lengthwise
• Fig Preserves
• EVOO
• Balsamic glaze (optional)
• Flatbread (For a quick pizza I’ll use store-bought packaged Flatbread. If I have more time I’ll use pizza dough; rolled out and baked before layering the toppings.
• Sea Salt and fresh ground Pepper
How I Do It:
• Caramelize the sliced onions by sautéing slowly in olive oil over medium heat. I like to mix in a sprinkle of sea salt and a dash of brown sugar about 10 minutes into cooking. Try to resist stirring the onions too often so they can cook to a nice deep brown.
• Lay the Flatbread on a baking sheet or pizza stone, if grilling.
• Spread the Fig preserves on the Flat Bread.
• Next layer the caramelized onions, mission figs, and prosciutto.
• Crumble the goat cheeses on top.
• Oven: Place in a 350 degree oven for 10 minutes – watch carefully so the edges of Flatbread does not burn.
• Grill: Place the pizza stone on the grill over indirect heat until the Flatbread crisps up.
• Once the Flatbread comes off the grill top with a handful of fresh Arugula and drizzle with balsamic glaze if desired.
• Salt and pepper to taste