It’s basically an appetizer, a salad, and a pizza in one.
This is one of those recipes that uses a store-bought ingredient (pizza dough) to make dinner easy but doesn’t compromise on taste. If fresh figs are elusive, don’t even think twice about using dried ones. Their concentrated flavor and chewy texture brings a different element to the equation, but the end result is equally as delicious.
Serves 2 to 4
- 1 pound pizza dough
- 1/4 cup extra-virgin olive oil
- 8 ounces fresh mozzarella, sliced
- 1 tablespoon sherry vinegar
- 1 teaspoon fig jam (substitute honey, if needed)
- 1 small garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup quartered fresh figs
- 6 cups loosely packed mixed salad greens
- Handful basil leaves, torn
- 1/4 cup Castelvetrano olives, halved and pitted
- 6 paper-thin slices prosciutto
- Bring the pizza dough to room temperature at least 30 minutes and up to 1 hour before baking to make it easier to shape. Place racks in the upper and lower thirds of the oven and preheat it to 450°F.
- Place the dough on a large rimmed baking sheet and drizzle with 1 tablespoon of the oil. Turn to coat in the oil and begin stretching and spreading the dough with your fingertips to a wide oval that almost reaches the edges of the pan. This will take a few minutes to get the springy dough to stay put, but keep working it and it will behave eventually.
- Bake the dough on the bottom rack until it’s beginning to brown in spots on the top and is crisp and browned on the bottom, 11 to 14 minutes. Remove the flatbread from the oven and top with the mozzarella slices. Bake in the top third of the oven until the cheese is just melted, 5 to 6 minutes. (It will be a little runny and that’s okay.)
- Meanwhile, whisk the remaining 3 tablespoons oil with the vinegar, jam (or honey), garlic, salt, and pepper in a large bowl. Taste and adjust the seasoning. Add the figs and toss briefly to coat. Set aside to marinate while the flatbread bakes.
- Just before serving, add the salad greens, basil, and olives to the bowl of figs and toss to combine. Spread the salad on top of the cheesy flatbread. Arrange the prosciutto slices evenly around the salad. Cut into 6 to 8 pieces, and serve.