What's the best flavor combination in the land? What makes your toes curl and your lips pucker in the best way? What about salty and sweet? We've got platonic perfection of a salty and sweet combo here, with salty prosciutto and sweet fig preserves doing a devilish tango on your taste buds. Two cheeses, Parmesan and mozzarella, along with toasted pine nuts and pepper-y arugula round out this feisty flatbread of flavor.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 5-7 minutes.
Carefully remove from oven and set on a clean work surface.
While flatbread bakes, toast nuts.
Toast the Pine Nuts
Place a medium non-stick pan over medium heat. Add pine nuts to hot, dry pan.
Stir occasionally until lightly browned and aromatic, 3-5 minutes.
Transfer pine nuts to a plate.
Reserve pan; no need to wipe clean.
Bake Flatbreads and Prepare Toppings
Top flatbreads with mozzarella. Place directly on oven rack with prepared baking sheet on rack below to collect any drips. Bake until cheese bubbles, 10-12 minutes.
While flatbreads bake, cut prosciutto into bite-sized pieces. In a mixing bowl, combine fig preserves with 1 tsp. water. Add prosciutto pieces to bowl with fig preserves and toss to coat.
Finish the Flatbreads
Top flatbreads with fig-glazed prosciutto, Parmesan, pine nuts, arugula, and red pepper flakes (to taste).
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!