The secret behind this go-to family recipe may have something to do with the fact that this flatbread showcases a star-studded cast of signature ingredients like salty prosciutto, creamy goat cheese, and fresh greens. But it’s also possible that it has everything to do with our Jansal Valley® Fig Puree. It’s oh-so-good and you can enjoy it year round (fresh figs have a short harvest season). In short: it’s a flatbread game-changer.
An added bonus to this recipe is that you can prep all of your ingredients before guests arrive and fire it off quickly when it’s time to eat. Less fuss and one amazing flatbread makes it a win-win.
Check out Chef Eddie showing us how it’s done at the Wainer Family Farm.
Jansal Valley® Fig Puree Flatbread
8 oz Prepared Dough
4 oz Jansal Valley® Fig Puree / plus extra for finishing
1 small Onion / julienned / caramelized
2 oz Jansal Valley® Goat Cheese
2 oz Low Moisture Mozzarella / grated
1 C Spinach / chiffonade
2 oz Jansal Valley® Prosciutto Toscano / thinly sliced
Place dough in a bowl and cover with plastic wrap. Leave out at room temperature for 1 hour to rise.
On a floured board, roll out dough to ¼” thick. Pre-grill the flatbread on a hot grill. Remove from heat and evenly spread fig puree across grilled bread. Add onion, goat cheese, mozzarella, and spinach. Tear prosciutto and layer evenly across the top. Return to grill until cheese mozzarella cheese melts. Finish with a light drizzle of extra fig puree.