FIG AND PROSCIUTTO FLATBREAD

2 flatbreads (recipe follows)

Cornmeal for sprinkling

2 teaspoons olive oil

1/2 teaspoon minced garlic

2 pinches kosher salt

2 pinches black pepper

1 teaspoon chopped fresh rosemary leaves

1/2 cup fig jam

4 ounces Gorgonzola cheese, crumbled into pea-sized pieces

3 ounces thinly sliced prosciutto

1 scallion, thinly sliced lengthwise, for garnish

One hour before cooking, place a baking stone in the oven and preheat it to 500 degrees.

Roll out 1 flatbread dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal. Cover the surface with 1 teaspoon oil, 1/4 teaspoon minced garlic, 1 pinch each salt and pepper, and 1/2 teaspoon chopped rosemary. Be sure to leave an outer lip of 1 inch all the way around.

Evenly dot 1/4 cup fig jam and 2 ounces Gorgonzola cheese on the flatbread. Top with half the prosciutto.

Shake the paddle lightly and slide the flatbread onto the baking stone. Bake until browned, about 6 to 7 minutes. Transfer to a firm surface and cut into slices.

Serve immediately, garnished with half the sliced scallion.

Repeat with the remaining dough.

Makes 2 servings.