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At Independence, we have one of the best chefs in RVA, Evan Nelms. Over the next few weeks, he will be sharing a recipe of the week with us! These are meant to be recreations of his wonderful recipes for the home, so if they don't turn out looking exactly like his handiwork, that's ok! The first weeks' recipe of the week is:



·       (1) 6 ounce ball of pizza dough (store bought), at room temperature

·       Salt and freshly ground pepper

·       ½ cup fig jam (from a 6-ounce jar)

·       1/2 cup Gorgonzola cheese

·       Herbed ricotta cheese

·       1.5 ounces sliced prosciutto

·       1/2 scallion, white and green parts thinly sliced balsamic glaze


·      ¼ cup ricotta cheese

·      1 garlic clove, minced

·      1/2 teaspoon minced fresh rosemary

·      1 tablespoon of fresh basil

1.) Heat oven to 425°F. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.

2.) Combine ricotta, rosemary, basil and garlic in a bowl.

3.) Leaving a 1 – inch border around the dough
spread the herbed ricotta on the dough
followed by fig jam
gorgonzola cheese
sliced prosciutto

4.) Bake for 10 – 15 mins or until the crust is golden brown
5.) Transfer the flatbread to a cutting board and let cool for 5 minutes before slicing. Liberally drizzle balsamic glaze and garnish with the sliced scallion.

10 min. prep time
yields 4 servings