Fig And Arugula Flatbread Recipes

FIG AND PROSCIUTTO FLATBREAD

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.

FIG, GOAT CHEESE AND ARUGULA FLATBREAD

Steps:

• Preheat the oven to 400F.
• Brush the flatbread with half the olive oil. Add dollops of the goat cheese evenly over the flatbread. Add the onions and figs.
• Bake 10 minutes or until the goat cheese melts a bit and the edges of the flatbread brown. During the last 2 minutes, toss the arugula with the remaining olive oil and salt and pepper to taste in a bowl until the greens are lightly dressed.
• Remove from the oven. Top with the dressed arugula, cracked black pepper and a drizzle of balsamic reduction.

FIG AND ARUGULA FLATBREAD

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.