Fig and Prosciutto Flatbread with Caramelized Onions
Try this fig and prosciutto flatbread recipe on your next pizza night! The sweetness from the figs and caramelized onions pairs perfectly with the salty prosciutto. It’s an easy and elegant dinner you could serve to a crowd!
Sweet, spicy, salty and bitter, this caramelized onion flatbread with prosciutto and figs has got it all going on!
I made this flatbread last week when I was on a bit of a pizza kick and it was so good, I just couldn't wait any longer to share the recipe. Caramelized onions are so incredibly good - sweet and savory and jammy as they melt in your mouth. It's one of those ingredients, right up there with smoked salmon and (of course) avocado, that as soon as I see it on a menu, there's no way I'm not going to order it.
How to Make Caramelized Onions
Caramelized onions are delicious, but they do take some time. Why not prepare extra when you make this recipe and use in recipes throughout the week? Throw them into a grain salad, toss with pasta and a little goat cheese, or enjoy over avocado toast for breakfast! Or try my favorite, caramelized onions on a burger with blue cheese!
To make caramelized onion for this fig and prosciutto flatbread, add oil or butter to a skillet on medium-high heat, about 1 tablespoon per onion. When hot, add in the sliced onions and a pinch of salt, and disperse the onions evenly throughout the pan. Cook until they begin to soften and get translucent, then reduce the heat to medium-low. Continue cooking, stirring occasionally, until golden brown and jammy. This should take about 30 minutes. Add a splash of water or broth if the onions begin to burn too quickly. Or, if you’d like to speed the process up, add a teaspoon of sugar.
Whether I’m making this fig and prosciutto flatbread or another pizza at home, I usually pick up a ball of pizza dough from the grocery store. It’s way easier than making it myself - although this recipe for no knead pizza dough is fairly effortless - and tastes MUCH better than the precooked or frozen crusts. A trick I learned for rolling it out into a circle is to start around the edges then go towards the center, which keeps the center from getting too thin. It also helps to dust the dough with a little flour to keep it from sticking.
In the summer, this recipe would also be delicious with seasonal fresh figs! But since it’s hard to find outside of the season (and even when they are in season!) I used dried in this recipe.
Salty, savory prosciutto is one of my favorite cured meats, but feel free to use other kinds you like. Coppa, salami, sobrassado or jamon would all be tasty here.
This is one recipe to bring out the fancy balsamic if you’ve got it! A drizzle of thick and jammy balsamic really brings this recipe to life.
Fig and Prosciutto Flatbread with Caramelized Onions
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil
2 large sweet onions, halved and very thinly sliced
1 handful cornmeal
1 ball pizza dough
6 slices prosciutto, torn
8 dried figs, sliced
1 handful arugula
Honey, for drizzling
Balsamic vinegar, for drizzling
1 pinch red pepper flakes
Directions
Heat olive oil in a large skillet on medium heat. Add onions and a large pinch of salt. Cook slowly, stirring occasionally, until onions are golden and deeply caramelized. It should take about 30 minutes. If you'd like the onions to caramelize faster, add half a teaspoon of sugar.
Preheat oven to 475 degrees F. Sprinkle a pizza stone with a handful of cornmeal. Roll the dough out onto the pizza stone into a large rectangle or circle.
Spread evenly with caramelized onion. Top with prosciutto slices and figs. Place in the oven and bake 15 minutes until crust is golden. Remove from oven.
Top flatbread with a handful of arugula. Drizzle very lightly with honey and balsamic. Add a pinch of red pepper flakes.
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Pumpkin, Pear, and Gorgonzola Pizza
Pumpkin, Shiitake, and Gruyere Pizza with Trader Joe’s Cauliflower Crust
Fig and Prosciutto Salad
