Fig Flatbread Recipe
This recipe creates a delicious fig flatbread by topping store-bought pizza dough with sautéed red onion, fresh fig slices, and crumbled goat cheese, then baking until golden. It's finished with a drizzle of balsamic vinegar and fresh arugula for a sweet and savory appetizer or light meal.
Equipment
- 1 skillet For sautéing onions
- 1 Baking Sheet
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1 tablespoon olive oil
- 1 small red onion sliced
- 1/2 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 14 ounces store-bought fresh pizza dough
- 6 figs thinly sliced crosswise, divided
- 8 ounces goat cheese crumbled (about 2 cups)
- 1/4 cup balsamic vinegar
- 1 cup loosely packed arugula
Instructions
- Preheat oven to the temperature recommended on your pizza dough package, or around 425°F (220°C).
- Heat olive oil in a skillet over medium heat.
- Add sliced red onion, half the kosher salt, and half the black pepper to the skillet and sauté until softened and slightly caramelized, about 8-10 minutes.
- On a lightly floured surface, roll or stretch the pizza dough into a thin flatbread shape.
- Transfer the dough to a baking sheet.
- Distribute the sautéed red onion evenly over the dough, leaving a small border.
- Arrange the thinly sliced figs over the onion.
- Crumble the goat cheese over the figs.
- Bake for 10-15 minutes, or until the crust is golden brown and the cheese is lightly browned and bubbly.
- Remove from the oven, drizzle with balsamic vinegar, top with arugula, and season with remaining salt and pepper before slicing and serving.
Notes
1. Take your time caramelizing the red onions slightly to bring out their sweetness, balancing the tang of the goat cheese and figs.
2. Ensure your pizza dough is rolled thin for a crispier flatbread base.
3. Use ripe but firm figs. If you prefer a more intense balsamic flavor, consider reducing the balsamic vinegar to a glaze consistency before drizzling.
4. Add the fresh arugula only after baking to maintain its crisp texture and vibrant color.
2. Ensure your pizza dough is rolled thin for a crispier flatbread base.
3. Use ripe but firm figs. If you prefer a more intense balsamic flavor, consider reducing the balsamic vinegar to a glaze consistency before drizzling.
4. Add the fresh arugula only after baking to maintain its crisp texture and vibrant color.