**This recipe was featured as part of our 2017 New Release Wine & Food Pairings.**
- 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
- Preheat oven to 400 degrees.
- On a lightly floured surface, roll out the dough balls so they are about 1/8 inch thick.
- Place dough on pizza stone or parchment paper on a baking sheet.
- Drizzle about 1 tablespoon olive oil on each crust and spread around leaving a 1-inch border bare all around the outside edge.
- Spread ¼ cup of the jam on each crust over the olive oil.
- Divide the garlic and rosemary between the 2 crusts.
- Split the Gorgonzola cheese and sprinkle half on each dough.
- Divide the prosciutto and place on top of the cheese on each crust.
- Bake in 400° oven about 15-20 minutes or until the uncovered edge becomes golden brown.
- Remove from oven and garnish with green onion slices.