Fig Goat Cheese And Arugula Flatbread Recipes
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
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.
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- Prepare the flatbread dough according to box directions (or use fresh or frozen pizza dough). Form dough into desired shapes (oval, round etc).
- Brush dough with olive oil. Spread a layer of goat cheese over dough (I used very soft goat cheese and it was possible to spread evenly. If your goat cheese is more firm, slice off pieces and place them on the dough). Sprinkle a layer of Parmesan cheese on flatbread and top with sliced figs. Bake for 7-10 min. or until edges are golden brown and figs slightly caramelized.
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- Place the water in the bowl of a stand mixer, and sprinkle the yeast over the top. Let sit 5-10 minutes to dissolve, then add the oil, salt, whole wheat flour, and 1 cup of the 00 flour. Fit the mixer with the paddle attachment, and mix on low speed for 5 minutes to make a wet dough, scraping down the sides of the bowl as necessary. Add 1/2 cup more of 00 flour. Switch to the dough hook, increase the mixer speed to medium, and knead for 7 minutes, adding more flour by the tablespoon until dough comes away from the sides of the bowl. After 7 minutes, the dough should feel smooth and soft, and slightly sticky, but not too wet.
- In a small saucepan, stir together the balsamic and honey. Bring to a simmer over medium heat and continue to simmer, swirling occasionally, until thick, syrupy and reduced by about half, about 5 minutes. Pour into a small, heat-proof bowl, let cool, then chill in the fridge to thicken. (The reduction will keep in the fridge for probably a long time.)
- Position a rack in the bottom of the oven, and remove any other racks from the oven. If you have a baking stone, place it on the rack. (Lacking a stone, place an inverted, heavy baking sheet in the oven, or just form the pizza directly onto a baking sheet in the following steps.) Preheat the oven to 500º for at least 30 minutes.
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