Best Fig And Arugula Flatbread Recipes

Fig and Prosciutto Flatbread image

Provided by Trisha Yearwood

Time 15m

Yield 6 servings

Number Of Ingredients 8

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

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 and Arugula Flatbread image

Yield serves 4

Number Of Ingredients 8

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.