Fig and Prosciutto Flatbread Pizza

Source: againstallgrain.com
Course: Dinner
Preperation time: 20min
Cooking Time: 17min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Ounce(s) Smoked Fontina, Shredded 0 0 0 0 0 0 0 0
3 Tablespoon(s) Butter 0 0 0 0 6 6 51 51
2 Tablespoon(s) Water 0 0 0 0 0 0 0 0
1/4 Teaspoon Salt 0 0 0 0 0 0 0 0
1 Ounce Prosciutto, Torn Into Pieces 1 1 0 0 0 0 8 8
1/4 cup Arugula 0 0 0 0 0 0 0 0
2 cup(s) Blanched Almond Flour 8 8 7 7 20 20 220 220
1/3 cup Fig Jam 0 0 0 0 0 0 0 0
1 Tablespoon Fresh Rosemary, Chopped 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 9 7 26 279
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Instructions

Ingredients:

Crust

Pizza

Instructions:

  1. Preheat an over to 350 degrees F.
  2. Combine all of the crust ingredients except the water in a food processor and process until a ball of dough forms. With the machine running, add in 1 tablespoon of water at a time. You may not need 2 tablespoons depending on what type of almond flour you use, but I generally use all of it. Once the dough forms a dense ball, you can stop adding the water.
  3. Place the dough on a sheet of parchment paper, then top with another piece of parchment. Roll the dough out to a 1/8 – 1/4 thickness. Carefully slide the piece of parchment paper onto a baking sheet.
  4. Bake for 12 minutes, then remove the crust from the oven and increase the temperature to 375 degrees F.
  5. Spread the jam on the crust, leaving a small border empty along the outside of the crust. Top with the prosciutto and cheese.
  6. Slide the piece of parchment paper with the crust directly onto the rack of your oven, leaving the tray out. Bake for additional 5 minutes until the cheese has melted and crust is crispy.
  7. Top with chopped rosemary and fresh arugula and serve hot.
  8. Enjoy!
Visit againstallgrain.com for the full instructions.

Notes


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