Mediterranean-style grilled flatbread

Mediterranean-style grilled flatbread

Out to dinner last night for another friend’s birthday at a supposedly “fabulous” new restaurant that charges $42 for a strip steak. I ordered foie gras and was brought silverware for it, only to be told after 10 minutes they were out of foie gras. After a too- cool bowl of mushroom soup (it was freezing with the air conditioning) I tried some delicious sounding gnocchi in pancetta broth that were just like lead, so I gave up on all that ridiculous eating stuff and drank margaritas instead. I did get a piece of somebody’s grilled flatbread at one point and it was good. This is what I think it was. Feel free to use fresh fig slices for the fig paste if you can’t find it. You can follow my new project on Instagram @CarlsonsLanding. Serves 4

Grilled Flatbread Pizzas with Figs, Prosciutto, Gorgonzola and Arugula, Balsamic Glaze

1 tablespoon butter

1 tablespoon vegetable oil

1 medium sweet onion, peeled and thinly sliced

4 white, square lavash flatbreads

8 tablespoons olive oil

1 8.5-ounce jar Dalmatia fig spread (Stop and Shop)

8 thin slices prosciutto, cut into 2 -inch strips

4 ounces good-quality gorgonzola

2 ounces baby arugula

4 tablespoons balsamic glaze or reduction

Melt the butter in the oil in a large skillet. Add the onions and sauté on low for around 10 minutes, until the onions pick up some color and start to become caramelized. Set them aside while you grill the flatbreads. Pre-heat your grill to medium high. Pre-heat your oven to 400 degrees. Brush both sides of each flatbread with one tablespoon of the olive oil. Grill each of the flatbreads until brown and crispy on both sides. Arrange the flatbreads on two sheet pans. Top each with a good amount of the fig spread, being careful not to crack the flatbreads as you spread it out to the corners. Add the prosciutto, caramelized onions and gorgonzola. Bake for 5-8 minutes until the cheese is melted. Garnish each flatbread with arugula and drizzle with the balsamic reduction. Cut the pizzas into quarters and serve right away.

Connecticut Media Group