Fresh Fig, Crispy Prosciutto, and Mint Pizza

2 oz thinly sliced prosciutto cut into 1/2- by 3- to 4-inch julienned stripes
One 12- to 13-inch very thin pizza round or flat bread (See note.)
4 oz crumbled goat cheese
1 1/2 cups (about 4 oz) coarsely grated Comté or Italian Fontina (See note.)
10 Black Mission figs (about 1/2 pd), stemmed and quartered lengthwise
2 tbsp fresh mint leaves, torn
3/4 tsp curry powder
4 1/ 2 tsp olive oil
Balsamic vinegar for drizzling

1. Arrange a rack in the middle of the oven and preheat to 450 degrees F.

2. Heat a medium heavy skillet over medium high heat until hot. Then add the julienned prosciutto and cook, stirring, until crispy, 2 to 3 minutes. Remove to drain on paper towels. (Prosciutto can be prepared 2 hours ahead; leave uncovered at cool room temperature.)

3. Place a large baking sheet in the preheated oven for 5 minutes. Remove the baking sheet from the oven to a heatproof surface and carefully (since the baking sheet is hot) place the pizza round or flat bread on the pan. Sprinkle the crumbled goat cheese over the flatbread. Then sprinkle with half of the Comté. Arrange the figs over the cheese and then sprinkle with remaining Comté.

4. Bake the pizza or flat bread until the crust is very crisp, the cheese has melted, and the figs are warm, about 10 minutes. Watch carefully

5. Remove the pizza from the oven. Sprinkle the prosciutto and then the mint over it Whisk the curry powder with the olive oil and spoon it lightly over the pizza. Drizzle with a little balsamic vinegar. Remove and cut into 8 slices or for smaller servings cut the flatbread into squares. Serves warm. Serves 2 to 3 as a light main course or 6 as appetizers.

Market note:
For the flat bread, the brand, Top This, available at my local Whole Foods is quite thin and works beautifully.

Although I used large dark figs when making this pizza in Paris, smaller Black Mission figs available at Whole Foods and other supermarkets, work equally well. The important thing is to make certain the figs are very ripe.

I love the mellow taste of French Comté, but if unavailable, a good Italian Fontina or Havarti make good substitutes.

Copyright Betty Rosbottom 2018