Total time: 1 hour, 45 minutes. Evenly spread goat cheese on top and top with sliced figs. Add the grapeseed oil and onion and cook, stirring occasionally, until the onion begins to wilt and soften, about 10 minutes. Set the figs aside to cool. Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden. However, you will not get the quick rise and crust color that you get baking directly onto a hot floor.”, ¼ cup crumbled smoked blue cheese, such as Rogue Creamery, ⅛ cup finely grated Grana Padano or Parmesan cheese, Goat Cheese With Sun-Dried Tomatoes and Caramelized Garlic, Blackened Borscht With Spicy Feta Bread Crumbs, Broccoli salad with roasted peppers and cashews, Once-Baked Mashed Potatoes With Fried Sage Skins, Very Slow-Roasted Yams With Seven-Herb Sauce, Butter-Crisped Turkey With Roasted Bread Salad. Season with a pinch each salt and pepper, or to taste. You will need 4 teaspoons caramelized onions for the remainder of this recipe; the rest can be used in other recipes and will keep, covered and refrigerated, up to 1 week. Add the grapeseed oil and onion and cook, stirring occasionally, until the onion begins to wilt and soften, about 10 minutes. The sweet taste of figs paired with salty, thinly sliced prosciutto is a classic one, and adding melted cheese to the mix makes this flatbread all the more tasty. So when Full of Life is in full swing, the population of Los Alamos gets a measurable bump. Remove the caramelized onions. Dollop 1/4 cup of the fig jam (it is difficuclt to spread) all over the crust, being sure to leave a 1-inch border of dough all around. “We’re really not that far from L.A., in my opinion,” says Staub, who helps create the menus alongside chef Brian Collins. For this recipe, I’ve just put pizza dough on the ingredients list, as there are many very high-quality doughs available in the refrigerator sections of grocery stores. Total time: 1 hour, 45 minutes. Continue cooking until the onion slowly begins to collapse and caramelize, stirring more frequently. Cook until the onion is almost jam-like in consistency and is a rich golden-brown, 30 to 45 minutes. Add the crumbled goat cheese, season with salt and pepper, and add to the oven for 10 minutes. 2 tablespoons extra-virgin olive oil. In a small bowl, combine the hot pepper jelly with the balsamic vinegar. Carefully remove the preheated baking sheet from the oven and use the parchment paper to slide the flatbread directly onto the back of the baking sheet. (Figs are great on their own too so you might need to cut an extra fig up just so you have a nice little snack while cooking) Great for entertaining or movie night in, Grilled Flatbread with Figs, Prosciutto and Arugula has a little something for everyone. Heat a 2-quart, deep, heavy-bottomed pan over medium-low heat. Some of L.A.'s A-list chefs, including Joachim Splichal, Neal Fraser and Octavio Becerra, are avowed fans. 2 large sweet onions, halved and very thinly sliced. Almost all the food on the menu, except the salads, emerge from that oven, fragrant and bubbling hot. Serve and enjoy! In a small saucepan over medium-low heat, simmer the balsamic vinegar until it reduces almost by half to a syrup consistency (you should have about 3 teaspoons). Drizzle with your favorite balsamic vinegar and sprinkle with crushed red pepper flakes (if desired). Fig and prosciutto flatbread. Though Fraser intentionally underestimates the population of Los Alamos for effect, he’s right, the town is tiny -- with a pastoral vibe and a population of 1,890. Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing. Jessica Gelt writes about arts and culture for the Los Angeles Times. Stretch out the pizza dough to your desired size, thin enough in the center but leaving a rim around the edge. 1 ball pizza dough. Fig and prosciutto flatbread. That’s because on weekend nights the place can pull in hundreds of people from all over the state and the world who are happy to wait in line for as long as two hours to get a taste of the restaurant’s hyper-local, organic fare. Allow at least 45 minutes for the pizza stone to heat thoroughly. If you are using a wood-burning oven, heat it up. Directions. Season with salt and pepper & pinch of crushed red pepper flakes (if using). Spread the jelly mixture over the flatbread, leaving a border of crust exposed. It was opened in 2003 by a former music business executive, Clark Staub, and serves dinner only from Thursday through Sunday. Allow at least 45 minutes for the pizza stone to heat thoroughly. Servings: 8 to 12. Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden. Cut the flatbread as desired, and drape slices of prosciutto over, then scatter over the arugula leaves. Fig, Bleu Cheese, & Prosciutto Flatbread (makes 3 flatbreads) 1 3/4 c all-purpose flour 1 tbs chopped rosemary 1 tsp baking powder 3/4 tsp kosher salt 1/2 c water 1/3 c olive oil, plus more for flatbread 8-10 dried figs 6-8 oz creamy bleu cheese (I used Cambozola) 3 oz prosciutto 2/3 c balsamic vinegar . Total Carbohydrate Place a pizza stone in the bottom of the oven and preheat the oven to 500ºF. You can bake pizza in pans. It’s a place of joy for me.”. Sprinkle the red onion, lardons, caramelized onions and blue cheese over the dough. Repeat with the remaining ingredients to make the second flatbread. I think this would also be a nice idea for the grill to get the bottom of the flatbread a bit more charred from the grill's grates. There’s a lot of wine being poured, and everybody is cheerful. Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round. Remove flatbreads from oven and top with prosciutto and arugula. Sprinkle the dough with the olive oil and minced garlic, and drizzle over the reduced balsamic vinegar. (At the restaurant, they stretch a 6-ounce dough ball into a 9-inch pizza disk.).

fig and prosciutto flatbread

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