Fig, Goat Cheese & Arugula Flatbread

by Melissa on October 11, 2011

You may recognize this photo from my photography challenge project. In fact, this recipe came about because I simply wanted to photograph some figs.

I would see these beautiful photos of purple and green figs on some of my favorite food blogs, so when the day came to photograph fruit for the photography challenge, I headed on over to the store to pick up some figs and then had some shooting fun in my photo studio.

What this fig rookie didn’t realize was that figs that are too ripe (aka. squishy) are very difficult to near impossible to cut into thin slices. Luckily I had four figs that weren’t quite so ripe so I was able to slice them into thin slices for the flatbread.

And don’t worry, the ripe figs didn’t go to waste. I found a fantastic use for them.

After slicing up these little gems of fruit, I wanted to make a dish that would show off the beauty of these figs.

A flatbread was the perfect choice.

I used a pre-made pizza dough mix, since I know that I haven’t quite mastered the whole making pizza/flatbread dough from scratch, and I didn’t want to risk ruining these figs.

I simply made the dough, then topped with a few of my favorite ingredients: Parmesan cheese, sweet Vidalia onions, goat cheese and figs. After the flatbread was baked and out of the oven, it was topped with arugula tossed in balsamic vinegar and extra virgin olive oil.

Fig Arugula Flatbread (serves 3-4)
Ingredients
frozen pizza dough (if you’re feeling bold make your own from scratch)
1/2 cup Parmesan cheese, freshly grated
1/2 Vidalia onion, thinly sliced
4 purple figs, thinly sliced
1/4 cup goat cheese, crumbled
1 cup baby arugula
1/2 tablespoon balsamic vinaigrette
1/2 teaspoon extra virgin olive oil
Salt and pepper, to taste

Let’s Bake!
Preheat the oven to 375˚F. Prep the pizza dough according to directions on the packaging. I rolled my dough out to about 8″ by 12″.

Bake the dough for 5 minutes, then remove and layer the Parmesan cheese, onion, figs and goat cheese on top. Then bake in the oven for 9-11 minutes, until the edges of the crust is a golden brown. Remove from the oven.

In a bowl, combine the arugula, balsamic vinaigrette, extra virgin olive oil, salt and pepper. Mix well, then top on the flatbread.

Slice, serve and enjoy!

If you can’t get enough of figs on flatbread and pizza, check out these great posts:
Sweet and Savory – Figs Two Ways by Running with Tweezers
Rustic Fig and Goat Cheese Pizza by Sprouted Kitchen
Warm Fig, Apple and Gorgonzola Flatbread by Steamy Kitchen

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{ 3 comments… read them below or add one }

1 Regan @ The Professional Palate October 11, 2011 at 11:53 am

this is the kinda dish i would eat every week ;-0 love!

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2 Averie @ Love Veggies and Yoga October 11, 2011 at 4:02 pm

Melissa the recipe and the photos are gorgeous!

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3 Elaine September 23, 2012 at 6:14 pm

Beautifully photographed and delicious to eat.

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