- 8-10 OZ. pizza dough, at room temperature
- 1 TSP. Natrel butter (for baking pan)
- 1 TSP. extra virgin olive oil
- 5 TBSP. Natrel Roasted Red Pepper Whipped Dip and Spread
- 2 large figs, thickly sliced
- 60 G prosciutto, sliced
- 1/4 CUP baby arugula, lightly packed
- 4-6 fresh basil leaves, roughly shredded
- 1 TBSP. balsamic glaze
- Salt and pepper
- Remove the dough from the fridge one hour before baking. Pizza dough that is at room temperature will cook much more evenly than cold dough.
- Preheat the oven to 260 °C (500 °F).
- Spread Natrel butter over the surface of a 30 cm (12 in.) baking pan.
- Using clean hands, add the dough to the pan and spread it out evenly, until it is about 0.65 cm (¼ in.) thick. Drizzle with extra virgin olive oil and sprinkle with salt and pepper. Using a fork, gently poke holes over the entire surface of the dough to prevent air bubbles from forming while it’s baking.
- Bake until the dough is cooked through and golden brown, about 5 minutes. While waiting for the dough to cook, slice the figs and fry the prosciutto (see next step).
- In a frying pan heated to medium, sauté the slices of prosciutto until they are golden brown and crispy, about 1-2 minutes per side. Let the slices cool slightly, so that you can handle them, and then cut them into thick strips.
- Remove the flatbread from the oven and let it cool. Once it has cooled, spread the Natrel Whipped Dip and Spread over the flatbread until the entire surface is evenly coated. Add a layer of sliced figs, and then a layer of crispy prosciutto. Top the flatbread with arugula and shredded basil leaves.
- Drizzle with balsamic glaze, cut into halves and serve. Enjoy!