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Gorgonzola Flatbreads with Prosciutto and Dates

A topping of creamy Gorgonzola, chewy-sweet dates, and salty prosciutto makes for a high-impact Christmas hors d'oeuvre.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2007


  • 1 tablespoon olive oil, plus more for baking sheet
  • 1 pound store-bought pizza dough (thawed if frozen)
  • All-purpose flour, for work surface
  • 4 ounces Gorgonzola cheese, crumbled (1 cup)
  • 2 ounces Fontina cheese, shredded (1/2 cup)
  • 1/3 cup pitted dates, coarsely chopped
  • Ground pepper
  • 4 ounces thinly sliced prosciutto


  1. Preheat oven to 450?. Lightly brush a large rimless baking sheet with oil. (Alternatively, use a rimmed baking sheet turned upside down.)

  2. Divide dough in half. On a lightly floured work surface, roll and stretch dough to two 16-by-4-inch ovals (or as large as will fit on your baking sheet); transfer to prepared baking sheet. Dividing evenly, brush top of dough with 1 tablespoon oil.

  3. Sprinkle dough with Gorgonzola, Fontina, and dates; season with pepper. Bake until crust of flatbreads is golden, 15 to 17 minutes.

  4. Transfer flatbreads to a cutting board. Drape prosciutto on top of flatbreads, and cut crosswise into small triangles. Serve immediately.

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