Best Fig And Arugula Flatbread Recipes

FIG, GOAT CHEESE AND ARUGULA FLATBREAD

Fig, Goat Cheese and Arugula Flatbread image

This fig flatbread features sweet figs, caramelized onions, creamy goat cheese and fresh arugula for a sweet and savory meal that really satisfies. It's the perfect light meal to transition from summer to fall!

Provided by Marisa Moore

Time 15m

Number Of Ingredients 8

Ingredients

1 small flatbread ((I used a whole grain naan))
2 tablespoons extra virgin olive oil, divided
2 ounces goat cheese (, softened)
1/4 cup caramelized onions
3-5 fresh figs (, sliced)
2 cups arugula
1 teaspoon balsamic reduction ((optional))
salt and pepper to taste

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.

Nutrition Facts : Calories 359 kcal, Carbohydrate 47 g, Protein 9 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 483 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving

FIG AND ARUGULA FLATBREAD

Fig and Arugula Flatbread image

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

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

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.