Fig, Prosciutto And Blue Cheese Pizzas

Recipe Ingredients

1 lb	454g / 16oz	Fresh Black Mission figs - (abt 20 small)
1/2 cup	118ml	Port wine
1/4 cup	59ml	Balsamic vinegar
3 tablespoons	45ml	Brown sugar
2 tablespoons	30ml	Chopped fresh rosemary
3 tablespoons	45ml	Minced shallots
1/4 teaspoon	1.3ml	Salt
6		Prosciutto - (2 oz)
6		Flatbreads* - (6" dia)
1 cup	146g / 5.1oz	Crumbled mild blue cheese - (4 oz)

Recipe Instructions

* Flatbreads are available at Middle Eastern markets.

Remove the stems from the figs, then cut the figs into quarters. Place in a 9- by 12-inch glass baking dish. Combine the port wine, balsamic vinegar, brown sugar, rosemary, shallots and salt. Pour over the figs and roast in a 375 degree oven for 30 minutes, stirring several times. Remove from the oven and set aside to cool slightly.

Cut the prosciutto horizontally into half-inch strips.

Place the flatbreads on a baking sheet and bake for 5 minutes. Remove the baking sheet from the oven and turn the flatbreads over.

Place the fig mixture in a food processor and pulse 4 or 5 times to break up the figs. The mixture will resemble a thick marmalade.

Spread about one-fourth cup fig mixture on each flatbread to within half an inch of the edge. Sprinkle the blue cheese on top of the jam, evenly dividing it between the 6 pizzas, then drape the prosciutto slices on top.

Bake until the cheese has melted and the flatbread is crisp, about 5 to 7 minutes. Slice and serve warm or at room temperature.

This recipe yields 6 servings.

Each serving: 286 calories; 10 grams protein; 42 grams carbohydrates; 3 grams fiber; 7 grams fat; 4 grams saturated fat; 23 mg. cholesterol; 701 mg. sodium.

Source:
The Los Angeles Times, 09-24-2003

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