This Grilled Flatbread with Figs, Prosciutto, and Arugula with a drizzle of De Nigris Platinum Label Balsamic Vinegar is perfection on a plate! Salty and sweet, your tastebuds will surely thank you this holiday season!
Ingredients for 4 People
- For the dough:
- 1 cup (128 grams) all-purpose flour
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- ¼ cup (32 grams) plain yogurt, room temperature
- 1/4 tsp granulated sugar
- 1 ½ tbsp vegetable oil (plus more for brush the top)
- ¼ to ⅓ cup (59 to 78 ml) water
- For the toppings:
- 1 ½ cups (130 grams) fontina cheese, grated (or any good melting cheese that has good flavor)
- 4 fresh figs, sliced
- 4 slices of Prosciutto di Parma
- A handful of arugula
- De Nigris Platinum Label Balsamic Vinegar, to drizzle
For the recipe
In a large mixing bowl, sift the flour, baking powder, baking soda and salt, mix well. Add the yogurt, sugar, and oil, mix with a fork. Use a form to mix until the dough comes together, either using your hands or a wooden spoon. If the dough is too dry and more water, 1 tablespoon at a time until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Remove the dough from the fridge about 10 minutes before using to allow to come to room temperature.
Preheat your outdoor grill to 500°F
Place the dough onto a large piece of parchment paper (this will help transfer it to the grill) and use your hands or a rolling pin to shape into your desired shape (I like rectangle). Brush the top with oil.
When the grill is hot, lift the dough, using the parchment paper and lay on the grill, oil-side down. Grill for about 2 minutes until you have good grill marks and the dough starts to bubble on top. Use a large spatula to lift and make sure it’s not burning. Turn and top with cheese and sliced figs. Remove after 2 minutes then top with the prosciutto and arugula.
Drizzle with De Nigris Platinum Label Balsamic Vinegar before serving.
