Fig and Prosciutto Flatbread

Chef Todd English is a four-time James Beard award-winner and the host of an Emmy-nominated travel series on PBS. Since 1989 he has opened numerous restaurants with locations in New York, Boston, Connecticut, Florida, and Las Vegas and has written several, highly received cookbooks. English’s “rustic Mediterranean style” has garnered many honors by food critics and casual diners alike.

大厨Todd English是4次James Beard奖获得者,他还是PBS电台艾美提名的旅行系列节目的主持人。从1989年到现在,他在纽约、波士顿、康州、佛罗里达、拉斯维加斯等地开了多家餐馆。他是多本畅销食谱书的作者。下面要给大家推荐Todd的好菜 - 无花果和火腿烤饼 – 的食谱。


  • 2 Pizza Doughs (see recipe below)
    cornmeal for sprinkling
  • 2 teaspoons Olive Oil
  • ½ teaspoon Minced Garlic
  • 2 pinches Kosher Salt
  • 2 pinches Black Pepper
  • 1 teaspoon chopped, fresh Rosemary Leaves
  • ½ cup Fig Jam (see recipe below)
  • 4 ounces Gorgonzola Cheese, crumbled into pea size pieces
  • 3 ounces thinly sliced Prosciutto
  • 1 Scallion, thinly sliced lengthwise


  • One hour prior to cooking, place a baking stone in the oven and preheat it to 500 degrees
  • Roll out one pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal
  • Cover the surface with 1 teaspoon olive oil, ¼ teaspoon minced garlic, one pinch each salt and pepper and ½ teaspoon chopped rosemary
  • Be sure to leave an outer lip of one inch all the way around
  • Evenly dot with ¼ cup fig jam and 2 ounces gorgonzola cheese. Top with half the Prosciutto
  • Shake the paddle lightly and slide the pizza onto the baking stone
  • Bake until browned, about 6- 7 minutes. Transfer to a firm surface and cut into slices
  • Serve immediately, garnished with ½ scallion
  • Repeat with the remaining dough
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