Friday, August 31, 2012

Fancy Pants App: Grilled Fig, Prosciutto, and Plum Flatbreads

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What I love most about this cooking contest habit of mine is the cool things I get to do.  Like this week, when I got an email inviting me to partake in the Legends from Europe Recipe Contest; of course, I was all over it.  After a tussle between John and I choosing the cheese or ham categories, I was assigned Prosciutto di Parma which as any good Italian daughter, is a meat I am more than familiar with, but you might not be.

Therefore, I'm going to devote a paragraph or two to explaining all about it...and then we'll get to my super delicious, really awesome pizza.  I am hungry just thinking about it!  Did you know that only 4 ingredients are used to make this Prosciutto di Parma?  Italian pigs, salt, air, and time.  Prosciutto di Parma is an all-natural ham; additives such as colorings, nitrites, and nitrates are prohibited by the strict rules of the Consorzio.

The secret of Parma ham is in the careful and accurate selection of the pigs. Parma pigs must be specially bred Large White, Landrance and Duroc breeds, born and raised by authorized breeding farms located in 10 regions of central-northern Italy. Their diet is a specially regulated blend of grains, cereals and whey from Parmigiano-Reggiano cheese production ensuring a heavy pig with a moderate daily growth in an excellent state of health. 

By law the pigs are at least nine months old and must weigh a minimum of 140 kilograms (308 pounds!) at the time of slaughter; this is one of the huge differences with other “generic” prosciuttos, which normally use pigs born and raised abroad (northern Europe) and slaughtered 6 months old at much cheaper costs!
Grilled Fig, Prosciutto, and Plum Flatbreads
Serves: 12 (4 pizzas)
Flatbread Dough*:
2 packages of yeast
2 teaspoons sugar
1 cup warm water
3 cups flour
1 tablespoon garlic powder
1/2 tablespoon oregano
Flatbread Toppings:
1 cup fig preserves
12 ounces Prosciutto di Parma
2 plums, sliced thinly
2 cups arugula
1 tablespoon olive oil
1/2 tablespoon lemon juice
1 teaspoon salt

Preheat the grill to medium-heat and spray with cooking spray.  To make the flatbread, combine yeast, sugar, and water in a small bowl.  Set aside for 10 minutes. Meanwhile, in a food processor, combine flour, garlic powder, and oregano in short pulses.  Turn the food processor on and slowly pour in the yeast mixture.  Process for 45 seconds - 1 minutes, until dough comes together.  Remove from the food processor.  Divide into 4 even doughs.  Roll out each dough into a rough circle (until dough is about 1/2 inch thick).  Place doughs onto the grill, grilling about 2-3 minutes on each side.  

After grilling, evenly spread the fig preserves over each flatbread.  Layer Prosciutto di Parma and plum slices.  In a large bowl, combine arugula, olive oil, lemon juice, and salt.  Top each flatbread with arugula.  Cut into pieces and serve immediately.

*You can choose to buy premade pizza doughs, foccaccia, or another pre-made crust, for convenience!
Nutrition Information Per Serving, based on 12 servings, from
Calories:  279
Fat:  9g
Carbohydrates:  39g
Sodium:  880mg
Protein:  15g
Sugar:  5g
Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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