Fig-And-Prosciutto Flatbreads - cooking recipe

Ingredients

2 (12 ounce) balls pizza dough, at room temperature
all-purpose flour
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 teaspoon minced fresh rosemary
salt
fresh ground pepper
1 pinch crushed red pepper flakes (optional)
1/2 cup fig jam (from a 6-ounce jar- found at Costco's in FL)
1/4 lb gorgonzola, crumbled (1 cup)
3 ounces sliced prosciutto (the more expensive, the better )
1 scallion, white and green parts thinly sliced

Preparation

Place a pizza stone in the bottom of the oven and preheat the oven to 500\u00b0F. (The pizza stone is ideal but not necessary - just make sure the oven is hot enough to cook the pizza's).
Allow at least 45 minutes for the pizza stone to heat thoroughly.
Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round.
Dust a pizza peel with flour and slide the dough onto it.
Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary.
Season with salt and pepper & pinch of crushed red pepper flakes (if using).
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.
Scatter half of the cheese and prosciutto over the dough.
Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden.
Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing.
Repeat with the remaining ingredients to make the second flatbread.
Garnish with the sliced scallion and serve.