Fig & Prosciutto Flatbread
| Shelf Life: | n/a |
| Portion/Serving: | 1 each |
| Revision Date: | Mar 1, 2013 |
|
Notes
Wearing foodservice gloves. Wood Stone oven deck should be set at 525°F. |
|
Ingredients
| 1 | ea. | Ultra Thin Crust, 12x6 |
| 1 | tbsp. | Fig Preserve |
| ½ | oz | Prosciutto, julienne |
| 3 | ea | Prosciutto, sliced |
| 1 | Olive Oil to Taste | |
| Olive Oil to Taste |
Equipment
- Pizza peel
- To-Go
- Flatbread box
- Cutting board
- Knife
- Food service gloves
Preparation
- Build flatbread with fig preserve going down first and spread evenly across the whole Ultra Thin crust going to the edges.
- Place the julienne of prosciutto down and season with a little of the olive oil.
- Move to the oven and cook for 2 to 3 minutes, turning the flatbread and cooking for an additional 2 to 3 minutes.
- Remove flatbread from oven and place on cutting board.
- Quickly garnish the flatbread with the Herb'n Fresh herb mix then draping the sliced prosciutto over the hot flatbread.
- Slice accordingly and serve immediately to guest in the to-go flatbread box.
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