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Fig Prosciutto and Ricotta Flatbread Recipe

Recipe By We Are Not Martha

Don't let summer pass by without taking advantage of fresh figs. This flatbread is packed with flavor and is the perfect combination of salty and sweet.

4
28 Rating -
Rate
Non Vegdiet
40minstotal
25minsPrep
15minsCook
40m.total
25m.Prep
15m.Cook
Fig Prosciutto and Ricotta Flatbread
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Ingredients for Fig Prosciutto and Ricotta Flatbread Recipe

  • 1 tablespoon Olive oil
  • 7.50 ounce Ricotta cheese
  • 2 ounce Prosciutto, chopped
  • 1.50 ounce Gorgonzola, crumbled
  • 2 Large fresh figs, sliced into quarters
  • 1.50 cup Arugula
  • 1/4 cup Balsamic vinegar
  • 0.38 tablespoon Rapid rise granulated yeast
  • 2.75 cup Lukewarm water
  • 1/4 tablespoon Salt
  • 1/4 teaspoon Sugar
  • 1/2 tablespoon Honey
  • 0.06 cup Extra virgin olive oil
  • 1 cup Unbleached all purpose flour
  • 1/2 cup Whole wheat flour
Nutrition
value
1163
calories per serving
62 g Fat53 g Protein94 g Carbs4 g FiberOther

Current Totals

  • Fat
    62g
  • Protein
    53g
  • Carbs
    94g
  • Fiber
    4g

MacroNutrients

  • Carbs
    94g
  • Protein
    53g
  • Fiber
    4g

Fats

  • Fat
    62g

Vitamins & Minerals

  • Calcium
    1470mg
  • Iron
    10mg
  • Vitamin A
    279mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    432mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    34mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    196mg
  • Manganese
    < 1mg
  • Phosphorus
    953mg
  • Selenium
    52mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By We Are Not Martha