In a small bowl, combine the hot pepper jelly with the balsamic vinegar. Drizzle with your favorite balsamic vinegar and sprinkle with crushed red pepper flakes (if desired). Heat a 2-quart, deep, heavy-bottomed pan over medium-low heat. If you are using a wood-burning oven, heat it up. Season with a pinch each salt and pepper, or to taste. Balsamic vinegar, for drizzling . Bake until the jelly begins to bubble, 4 to 5 minutes. There’s a lot of wine being poured, and everybody is cheerful. Garnish with the sliced scallion and serve. Cut the flatbread as desired, and drape slices of prosciutto over, then scatter over the arugula leaves. Its magnetic draw comes both from its simple, healthful fare (which is almost entirely sourced from farms within a 60-mile radius) and through word of mouth. I think this would also be a nice idea for the grill to get the bottom of the flatbread a bit more charred from the grill's grates. Great for entertaining or movie night in, Grilled Flatbread with Figs, Prosciutto and Arugula has a little something for everyone. Some of L.A.'s A-list chefs, including Joachim Splichal, Neal Fraser and Octavio Becerra, are avowed fans. In a single layer and with enough room between each, quickly sear the figs, cut-side down; this may need to be done in batches. Jessica Gelt writes about arts and culture for the Los Angeles Times. The sweet taste of figs paired with salty, thinly sliced prosciutto is a classic one, and adding melted cheese to the mix makes this flatbread all the more tasty. Dust a pizza peel with flour and slide the dough onto it. So when Full of Life is in full swing, the population of Los Alamos gets a measurable bump. Fig and prosciutto flatbread. It was opened in 2003 by a former music business executive, Clark Staub, and serves dinner only from Thursday through Sunday. “When you eat there you share plates and the place looks so rustic and people are really happy. Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary. Be careful not to overbake the flatbread or it will dry out. Fig, Bleu Cheese, & Prosciutto Flatbread (makes 3 flatbreads) 1 3/4 c all-purpose flour 1 tbs chopped rosemary 1 tsp baking powder 3/4 tsp kosher salt 1/2 c water 1/3 c olive oil, plus more for flatbread 8-10 dried figs 6-8 oz creamy bleu cheese (I used Cambozola) 3 oz prosciutto 2/3 c balsamic vinegar . For this recipe, I’ve just put pizza dough on the ingredients list, as there are many very high-quality doughs available in the refrigerator sections of grocery stores. “We’re really not that far from L.A., in my opinion,” says Staub, who helps create the menus alongside chef Brian Collins. I used to think that Santa Barbara was as far as you’d go in one day, but now we get regulars from Malibu, Long Beach and Thousand Oaks who come up for the day, have dinner and then drive home.”. 1 handful arugula. Remove the caramelized onions. Directions. Scatter half of the cheese and prosciutto over the dough. https://www.latimes.com/recipe/fig-and-prosciutto-flatbread Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round. Nestled in an idyllic sweet spot in the middle of Santa Barbara wine country, just off Highway 101 between Los Angeles and San Luis Obispo, Full of Life is at the vortex of a well-traveled food-and-wine pilgrimage route. (At the restaurant, they stretch a 6-ounce dough ball into a 9-inch pizza disk.). Ingredients. Carefully remove the preheated baking sheet from the oven and use the parchment paper to slide the flatbread directly onto the back of the baking sheet. Place in oven and bake for 7 minutes. Heat a 2-quart, deep, heavy-bottomed pan over medium-low heat. “The world has shrunk that way. Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing. Sprinkle the red onion, lardons, caramelized onions and blue cheese over the dough. (The pizza stone is ideal but not necessary - just make sure the oven is hot enough to cook the pizza's). His is not the only game in town. Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden. There’s a small wooden front porch, communal picnic tables lining a lush side patio rimmed with sunflowers, a front bar for beer and wine and a large backroom filled with simple wooden tables and anchored by the restaurant’s crowning glory: a 20-ton stone oven modeled on a Quebec beehive oven. Especially in a town with a population of, like, 27.”. Total time: 1 hour, 45 minutes. 19 %, (12 ounce) balls pizza dough, at room temperature, cup fig jam (from a 6-ounce jar- found at Costco's in FL). A small but thriving co-op of characters owns some remarkably good restaurants and wine-tasting rooms, all located along the town’s main drag, Bell Street. Preheat oven and sheet pan to 450º. This is a staple at Todd English's Olives restaurants:) His much-lauded house-made flatbread topped with sticky-sweet fig jam, punget Gorgonzola cheese and salty prosciutto was in Food & Wine Magazine, Published July, 2008 from: 50 Hall of Fame Best New Chefs - Entrepreneurs. Fig and Prosciutto Flatbread with Caramelized Onions. If that’s your only complaint -- that a restaurant’s too busy -- well, that’s a great problem to have. That’s because on weekend nights the place can pull in hundreds of people from all over the state and the world who are happy to wait in line for as long as two hours to get a taste of the restaurant’s hyper-local, organic fare. Continue cooking until the onion slowly begins to collapse and caramelize, stirring more frequently. Staub says he chose to locate Full of Life (which also operates as a wholesale business, making frozen, organic flatbread) in Los Alamos because of the kinds of people who live and work in the Santa Ynez Valley area. Allow at least 45 minutes for the pizza stone to heat thoroughly. You can bake pizza in pans. Servings: 8 to 12. You may occasionally receive promotional content from the Los Angeles Times. Spread the jelly mixture over the flatbread, leaving a border of crust exposed. “From the first time we went there it’s been packed,” says Fraser. Rustic is right. Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing. The flatbread doesn’t have to be grilled (you can bake in the oven if it’s cold outside) or use a stovetop grill pan. https://thedefineddish.com/easy-goat-cheese-prosciutto-and-fig-flatbreads On a parchment lined baking sheet, place the naan breads. Servings: 8 to 12. Repeat with the remaining ingredients to make the second flatbread… 2 large sweet onions, halved and very thinly sliced. Can a restaurant be too busy? Arrange half the prosciutto evenly over the fig jam, then sprinkle with 1/4 cup of the gorgonzola. Though Fraser intentionally underestimates the population of Los Alamos for effect, he’s right, the town is tiny -- with a pastoral vibe and a population of 1,890. Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden. Scatter the 8 dried figs, sliced. Add the grapeseed oil and onion and cook, stirring occasionally, until the onion begins to wilt and soften, about 10 minutes. Adapted from Full of Life Flatbreads in Los Alamos, Calif. Clark Staub, of Full of Life Flatbread, writes: “At Full of Life, we do a very slow rise dough that ferments for 36 hours and has a very high water content. Mixture over the dough figs, scatter half of the garlic and rosemary restaurant, they stretch 6-ounce! 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