Fig, prosciutto and blue cheese pizzas Recipe - Los Angeles Times

Ingredients

• 1 pound fresh Black Mission figs (about 20 small)
• 1/2 cup port wine
• 1/4 cup balsamic vinegar
• 3 tablespoons brown sugar
• 2 tablespoons chopped fresh rosemary
• 3 tablespoons minced shallots
• 1/4 teaspoon salt
• 2 ounces (6 slices) prosciutto
• 6 (6-inch) flatbreads
• 4 ounces (1 cup) mild blue cheese, crumbled