Fig-and-Prosciutto Flatbreads

Recipe by Todd English and it is my favorite thing to order when in NYC at his Food Hall restaurant. Realized after we ate it that I forgot to top it with the scallions! The real key to this is preheating the oven for 45 minutes with the stone in it --gives the crust such a crunchy bottom --also because I had fresh figs on hand I sliced and topped it with 4 of them.

1. Two 12-ounce balls of pizza dough, at room temperature
2. All-purpose flour
3. 1/4 cup extra-virgin olive oil
4. 1 garlic clove, minced
5. 1 teaspoon minced fresh rosemary
6. Salt and freshly ground pepper
7. 1/2 cup fig jam (from a 6-ounce jar)
8. 1/4 pound Gorgonzola cheese, crumbled (1 cup)
9. 3 ounces sliced prosciutto
10. 1 scallion, white and green parts thinly sliced

1.  Place a pizza stone in the bottom of the oven and preheat the oven to 500°. Allow at least 45 minutes for the pizza stone to heat thoroughly.
2.  Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round. Dust a pizza peel with flour and slide the dough onto it. Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary. Season with salt and pepper. Dollop 1/4 cup of the fig jam all over the crust, being sure to leave a 1-inch border of dough all around. Scatter half of the cheese and prosciutto over the dough.
3.  Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden. Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing. Repeat with the remaining ingredients to make the second flatbread. Garnish with the sliced scallion and serve.