Fig, Prosciutto and Gorgonzola Flatbreads

Recipe Serves 2

Fig, Prosciutto and Gorgonzola Flatbreads

Ingredients

10 minutes preparation, 5 mins cooking

1 large flatbread (or pre-cooked pizza base) 

50g Mrs Bridges Fig Preserve 

4 slices of proscuitto 

2 ripe figs, cut into 6 wedges each 

1 tablespoon of olive oil 

100g gorgonzola, crumbled

A pinch of mild chilli flakes (such as Aleppo pepper) 

20g rocket leaves 

20g parmesan, shaved into flakes or strips 

Follow The Recipe

Preheat the grill to high.

Put the flatbread on a baking tray. Spread the fig preserve all over the flatbread and then arrange the proscuitto and figs on top. Sprinkle over the gorgonzola and the chilli flakes. Drizzle over the tablespoon olive oil. 

Put the flatbread under the grill and cook for 4-5 mins, checking frequently and rotating if needed, until the cheese is melted, and the figs are starting to caramalise. 

Take the flatbread out from under the grill and sprinkle over the freah rocket and parmesan shavings. Serve immediately.  

Leftovers can be kept in the fridge for three days and make a great packed lunch.