Fig And Arugula Flatbread Recipes

FIG AND PROSCIUTTO FLATBREAD

Provided by Trisha Yearwood

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 8

Fig and Prosciutto Flatbread image

Steps:

Preheat the oven to 375 degrees F. Place the flatbread crust on a parchment-lined baking sheet.
In a small bowl, combine the hot pepper jelly with the balsamic vinegar. Spread the jelly mixture over the flatbread, leaving a border of crust exposed. Bake until the jelly begins to bubble, 4 to 5 minutes.
Top the flatbread with the figs. Tear the prosciutto into ribbons and place around the figs. Sprinkle with the baby arugula. Drizzle the olive oil over the flatbread and sprinkle with the flaky sea salt. Slice into triangular pieces and serve immediately.

Ingredients

1 flatbread
1/2 cup hot pepper jelly
1 tablespoon balsamic vinegar
6 fresh figs, quartered
4 ounces thinly sliced prosciutto
1/4 cup baby arugula
2 teaspoons good-quality extra-virgin olive oil
1/2 teaspoon flaky sea salt

FIG AND ARUGULA FLATBREAD

GINA You could easily order pizza for delivery, but why not have flat-bread instead, and cut it into little squares? You can just buy the dough from your local grocer (or your local pizzeria, if you ask nicely) and add in all the other ingredients. Ripe figs will turn your traditional pizza into an amazing party favorite. We absolutely love this dish: it's hearty yet light, fruity, and flavorful. If you find the taste of blue cheese too strong, you can always substitute a mild goat cheese, which has a creamy tang that also goes well with the figs. We add the handfuls of fresh arugula to the flatbread while it's still hot, to add a pop of bright peppery flavor and color.

Yield serves 4

Number Of Ingredients 8

Fig and Arugula Flatbread image

Steps:

Preheat the oven to 450 degrees F. Spray a large, heavy sheet tray with nonstick spray.
Lightly flour your work surface. Stretch and roll your pizza dough into an oval shape about 12 inches long and 7 inches wide. Brush the dough with a bit of olive oil, and season with red-pepper flakes, salt, and pepper.
Toss the figs with 1 tablespoon of olive oil in a bowl, seasoning with salt and pepper. Top the dough with half the arugula and all of the figs, and sprinkle with the blue cheese. Drizzle with just a bit more olive oil. Bake for 25 to 30 minutes, until the dough is puffed and crisp and the cheese has melted. Remove the pan from the oven, and top with another handful of arugula. Slice across into pieces.

Ingredients

All-purpose flour, for work surface
1 pound pizza dough, at room temperature
1/4 cup olive oil
Pinch of crushed red-pepper flakes
Kosher salt and freshly ground black pepper to taste
6 figs, sliced into thin wedges
2 large handfuls baby arugula
4 ounces blue cheese, crumbled

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Place the rounds of flatbread on the prepared sheet and divide the blue cheese evenly. Sprinkle the flatbread with the cheese.
Scatter the fig slices and chives over the flatbreads, dividing between the two. Season lightly with salt and pepper.
Bake until the flatbread is golden and toasted around the edges and the cheese is melty, about 10-12 mins. While the flatbread bakes, drizzle the arugula with olive oil and season lightly with salt and pepper. Toss and reserve.

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