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I first tried this flatbread when my best friend, Sush Rao, made it for me, and it’s one of those appetizers that looks ... roasted sweet potatoes and dried figs is pure magic.
Spread over the tomato purée, leaving a 2.5cm/1in border, followed by the mozzarella, prosciutto and half of the figs. Drizzle with oil and season with salt and freshly ground black pepper.
In this recipe, cover a block of briny feta cheese in honey-and-fig-glazed pecans, and bake until the nuts are glazed and fragrant and the cheese is soft and spreadable. It’s a ridiculously delicious ...