Recipe

Fig And Ricotta Cheese Flatbread Recipe

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Ingredients

2 tbsps olive oil
3 oz arugula leaves (about 2 c), rinsed & crisped
About 1 tsp salt
1 package (2 1/4 tsps) active dry yeast
About 3 1/2 c all-purpose flour
About 1/4 c yellow cornmeal
About 2 c (1 carton, 15 oz.) ricotta cheese
1 lb firm-ripe figs, rinsed, stem ends trimmed, & halved lengthwise
1/2 c crumbled blue cheese (about 3 oz.), optional
2 tbsps balsamic vinegar
3 red onions (about 1 3/4 lb. total), peeled, halved, & thinly sliced
1/2 c sliced walnuts
About 1/4 tsp pepper

Directions

Step #1 In a large bowl, sprinkle yeast over 1 1/2 c warm (110°) water.
Step #2 Let stand until softened, about 5 mins.
Step #3 Stir in 1/2 tsp salt & 1 tbsp olive oil.
Step #4 Gradually mix in 3 1/2 c flour until a soft dough forms.
Step #5 If using a mixer, beat with a dough hook on high speed until dough no longer feels sticky & pulls cleanly from sides of bowl, 5 to 7 mins.
Step #6 If dough is still sticky, beat in more flour, 1 tbsp at a time.
Step #7 If kneading by hand, scrape dough onto a lightly floured board.
Step #8 Knead until smooth, springy, & no longer sticky, 15 to 20 mins; add flour as needed to prevent sticking.
Step #9 Place dough in an oiled bowl & turn to coat.
Step #10 Cover up & let rise in a warm place until doubled, 35 to 45 mins.
Step #11 Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir onions in remaining 1 tbsp olive oil until very limp, 25 to 30 mins.
Step #12 If onions start to burn or stick, reduce heat & stir in the 1 tbsp water.
Step #13 Add balsamic vinegar, & 1/2 tsp salt & stir until liquid is evaporated, 1/4 tsp pepper, 1 to 2 mins longer.
Step #14 Scrape dough onto a lightly floured board; press carefully to expel air.
Step #15 Divide into four equal pieces.
Step #16 Place pieces on floured board & cover with plastic wrap; let rest 10 mins.
Step #17 Roll or stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick.
Step #18 Place each oval on a cornmeal-dusted 12- by 15-inch rimless baking sheet; stretch dough, if needed, to reshape.
Step #19 Arrange about 1/2 c red onions evenly over each oval.
Step #20 Drop ricotta in 1/2-tbsp portions over onions (about 12 on each oval); arrange figs, cut side up, around cheese.
Step #21 Sprinkle top about 2 tbsps walnuts & 2 tbsps blue cheese (if desired) evenly over each oval.
Step #22 Bake in a 450° regular or convection oven until crust is well browned on top & bottom, 15 to 20 mins (10 to 15 mins in a convection oven).
Step #23 If baking two sheets in one oven, switch their positions halfway through baking.
Step #24 Slide each flatbread onto a cutting board or plate.
Step #25 Mound arugula leaves equally on top; cut each oval in half lengthwise, then crosswise into eight slices.
Step #26 Add salt & pepper to taste.
Step #27 Nutritional analysis per appetizer serving.
Enjoy the Fig & Ricotta Cheese Flatbread recipe

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Fig And Ricotta Cheese Flatbread Recipe

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