Ingredients
- 2 cups whole-wheat flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 3 tablespoons extra-virgin olive oil
- ¾ cup warm water, plus more if needed
- Olive oil for brushing
- 6 ounces fontina cheese, grated
- A handful of arugula
- 8 slices of Prosciutto de Parma
- 8 fresh figs, cut into quarters
- 2 cups balsamic vinegar
- 1 tablespoon honey
Recipe Description
Whole wheat flatbread, grilled and topped with fontina, figs, prosciutto, arugula and a sweet balsamic glaze. It’s a healthy pizza.
It’s fig season and the other night I enjoyed this beautiful fruit on an antipasto plate I made with grilled bread, cheese and prosciutto, figs, cheese, you know all the usual suspects. The grilling of the bread really made it for me and the grilling the bread was my inspiration for this recipe. I also had some figs leftover I thought I would add them for a lovely sweet bite. If you are not a fan of figs, you can omit them and still enjoy a very tasty flatbread.
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