Gorgonzola Fig Flatbread with Prosciutto - daniellewalker.com Print

Gorgonzola Fig Flatbread with Prosciutto

5 from 4 reviews


  • ½ small red onion, thinly sliced
  • 1 ½ tablespoons extra-virgin olive oil
  • 2 sprigs fresh thyme, leaves stripped from stem
  • ½ teaspoon sea salt
  • ½ teaspoon balsamic vinegar
  • 1 grain-free pizza crust
  • 3 tablespoons fig jam
  • 45 thin slices prosciutto
  • ¼ cup grated pecorino ramano
  • 2 tablespoons gorgonzola


  1. Heat the olive oil in a skillet over medium-low heat. Add the onions, salt, and thyme and stir to coat. Cook the onions for 2 to 3 minutes, until they’ve begun to soften, then reduce the heat to low and continue cooking, stirring occasionally, for 10 to 12 minutes, or until softened and caramelized. Stir in the balsamic vinegar and remove from the heat.
  2. Preheat oven to 500F and place the rack second to the top.
  3. Spread the jam on the pre-baked pizza crust. Spread the onions all over and top with the prosciutto slices. Sprinkle the pecorino and gorgonzola on top. Place the flatbread in the oven and bake for 2 to 3 minutes, until the crust is golden and the cheese is bubbly.
  4. Cut into slices and serve hot.


*Capellos crusts come parbaked. If using one a homemade grain-free crusts, parbake the crust before adding toppings for 10 minutes, according to the crust instructions.

Keywords: gluten free, grain free, appetizer, game day, against all grain, valentine's day, danielle walker, clean eating, flatbread