Prosciutto is a savory and thinly sliced Italian dry-cured ham that adds a delightful depth of flavor to a variety of dishes. One of my favorite ways to enjoy prosciutto is by making Prosciutto and Fig Flatbreads. This delectable treat combines the saltiness of the ham with the sweetness of figs, creating an irresistible balance that is perfect for appetizers, snacks, or even a light lunch. In this tutorial, I’ll guide you through the process of making these delicious flatbreads, step by step.

To get started, you will need some ingredients that I find work wonderfully together:

• 1 package of pre-made flatbread or pizza dough
• 5-6 slices of quality prosciutto
• 1 cup of fresh or dried figs, sliced
• 1 cup of arugula or baby spinach
• 4 oz of ricotta cheese
• 1 tablespoon of honey
• Extra virgin olive oil, for drizzling
• Salt and pepper, to taste

First, preheat your oven to 400°F (200°C). If you’re using pre-made flatbread, there’s no need to prepare the dough. If you’re opting for pizza dough, roll it out to your desired thickness and shape it into individual flatbreads or one larger flatbread. Place the flatbreads on a parchment-lined baking sheet.

Next, I like to spread a generous layer of ricotta cheese over each flatbread. This not only serves as a delicious base but also complements the prosciutto beautifully. You can use the back of a spoon to spread it evenly. If you like, sprinkle a pinch of salt and pepper over the ricotta for some added flavor.

Now it’s time to layer on the figs and prosciutto. I usually start with the sliced figs, arranging them artistically over the ricotta. Then, I layer the prosciutto on top, allowing some of the slices to overlap. Don’t worry about perfection; the rustic look adds to the charm of homemade flatbreads.

Once I’m satisfied with the toppings, I pop the flatbreads into the preheated oven and bake them for about 10-15 minutes, or until the edges are golden and crispy. While the flatbreads are baking, I occasionally check on them to ensure they don’t overcook.

When the flatbreads are ready, I take them out of the oven and let them cool for a minute. Then, I like to add a handful of fresh arugula on top, along with a drizzle of extra virgin olive oil and honey, which adds a lovely sweetness that pairs perfectly with the salty ham. Slice the flatbreads and serve them warm or at room temperature.

And there you have it—your very own Prosciutto and Fig Flatbreads! This dish not only makes a stunning presentation but also offers a flavor combination that is sure to impress. Whether for a party or a cozy night in, these flatbreads are a delightful addition to your culinary repertoire.