Fontina & Prosciutto Flatbread with Figs & Balsamic Reduction

This is the second post in my new series, Cooking for One.  Since losing Spence almost three months ago, it’s taken time to regain my appetite and rediscover my passion for cooking.  Thankfully the desire to create and savor delicious meals has slowly returned.  In sharing these ideas, I hope that even when it’s just you, you’ll feel inspired to make something special – you’re worth it!

Fontina & Prosciutto Flatbread with Figs & Balsamic Reduction

  • 1 piece of Naan
  • olive oil
  • fresh cracked black pepper
  • red pepper flakes
  • sliced Fontina cheese
  • thin sliced prosciutto, torn into smaller pieces
  • chopped or sliced figs
  • thin sliced red onion
  • chopped pistachios
  • fresh baby spinach
  • balsamic reduction

Preheat oven to 350 degrees.  Brush a cast iron skillet (or baking stone) with olive oil and place into the oven for five minutes. While the skillet heats, brush the top of the Naan with olive oil, add cracked black pepper and red pepper flakes, then add slices of fontina covering the top. Next add the proscuitto, figs, red onion and chopped pistachios. Place the flatbread into the skillet and return to the oven for ten minutes or until the cheese is bubbly.  Remove from oven and immediately top with a handful of spinach then a good drizzle of balsamic reduction.  I enjoyed this with a lovely glass of Prosecco.

Note:  Naan is such a quick and delicious product to use for a quick flatbread or pizza – try any combination of fun toppings – there’s simply no limit! 

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