Fig Prosciutto Balsamic Flatbread
Fig season is seriously my favorite and this is one of my top recipes to make with them! I love the combination of sweet notes from the figs and balsamic glaze with the savory notes from the prosciutto and ricotta. This flatbread is dairy, grain, gluten, and refined sugar free as well so it caters to many dietary needs!
Ingredients
- 1 grain free artisan bread mix
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil plus more for brushing
- 3 tbsp filtered water
- 2 eggs or flax eggs*
- 1 cup arugula
- 4-5 fresh figs sliced
- 2/3 cup dairy free ricotta
- 2 tbsp honey
- 3-4 pieces of prosciutto cut into smaller pieces
- Balsamic glaze
Instructions
- Preheat your oven to 350 degrees.
- In a bowl, whisk together the eggs or egg replacer, water, olive oil, and ACV. Then incorporate the bread mix.
- Roll out flatbread dough on a piece of parchment paper into 1 large or 2 small rounded 1/4 inch thick pieces(To keep the dough from sticking while you roll, add some oil on top.)
- Carefully transfer dough onto a pizza stone or baking sheet and bake for 20 mins. When the flatbread is done, let it cool for a few mins
- In a bowl mix together the ricotta and honey then spread the ricotta mixture on the flatbreads.
- Top with the flat breads with the arugula, prosciutto, fig slices, and a balsamic glaze drizzle.
- Cut into slices and enjoy!
Notes
*I use Bob's Red Mill egg replacer which works great!