**This recipe was featured as part of our 2017 New Release Wine & Food Pairings.**

Suggested Wines

  • Merlot (Dry Red)
  • Capriccio (Dry Red)
  • Lakeshore Ruby Red (Semi-Dry Red)

This flatbread is the food version of red wine! The fig jam brings out fruitiness while the Gorgonzola cheese and fresh herbs add a dimension of earthiness and an herbaceous quality. And lastly the thinly sliced prosciutto delivers a salty, savory dimension. The complexity of this dish really draws out and highlights the complexity of a well made red wine.


  • 2 x 12oz. balls of pizza dough, thawed and at room temperature.
  • All-purpose flour
  • Extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons fresh rosemary, minced
  • Salt and freshly ground pepper
  • ½ cup fig jam
  • 1 cup Gorgonzola cheese, crumbled
  • 4 ounces prosciutto, sliced thin
  • 2 green onions sliced including greens


  1. Preheat oven to 400 degrees.
  2. On a lightly floured surface, roll out the dough balls so they are about 1/8 inch thick.
  3. Place dough on pizza stone or parchment paper on a baking sheet.
  4. Drizzle about 1 tablespoon olive oil on each crust and spread around leaving a 1-inch border bare all around the outside edge.
  5. Spread ¼ cup of the jam on each crust over the olive oil.
  6. Divide the garlic and rosemary between the 2 crusts.
  7. Split the Gorgonzola cheese and sprinkle half on each dough.
  8. Divide the prosciutto and place on top of the cheese on each crust.
  9. Bake in 400° oven about 15-20 minutes or until the uncovered edge becomes golden brown.
  10. Remove from oven and garnish with green onion slices.