I think I’ve mentioned this a few other times, but my favourite flavour combination is sweet and salty. I love adding sweet to a salty dish, I find it brings the flavours to different level.
The best food combo is dates, prosciutto and goat cheese. The sweet dates compliment the salty prosciutto and the smooth goat cheese blends everything together perfectly. This flatbread recipe is perfect for an appetizer or a main meal and I will assure you it will be a crowd favourite.
2 frozen gluten free pizza crust bases (O’Dough’s has a good crust – this is what I used)
1 cup shredded mozzarella cheese
8 medjool dates, de-pitted and chopped
6 tbsp goat’s cheese
8 basil leaves, chopped
4-6 slices of prosciutto
Preheat oven to 400°F.
Place frozen crusts on baking sheet (they will defrost while they cook).
Top each frozen gluten free pizza crust base (or flatbread) with ½ cup mozzarella cheese. Next, top each crust with four basil leaves, spread around to cover the base. Top each crust with three tablespoons each of crumbled goat cheese and then sprinkle the chopped dates (four to each crust) and chopped prosciutto on top. Ensure the prosciutto is the last to be added, as it will become crunchy while cooking.
Bake for 15-20 minutes, or until cheese is golden and bubbly.