Are you a fan of crunchy breads, fresh sprinkled herbs and melted cheese? Well then, have I got a flatbread for you…
So, I’ve never been much of a fig lover. Prior to this dish, I think on a good day I would best describe them as boring. Come to find out, I just hadn’t had the realest and freshest figs. A little restaurant in Portsmouth, NH called Flatbread Company changed my mind really quickly.
This place never disappoints. They make their pizzas in ovens that emulate cooking in the earth and use only local, organic produce. These are the most mouth watering of pizzas I swear. One of the last times I stopped by, they had a seasonal fig and balsamic flatbread that has literally made me a LOVER of figs. From hate to love, that’s how powerful this pizza is y’all.
Now, since Toronto doesn’t have one of these fabulous restaurants (ahm. Hint, hint!) I decided to get in the kitchen and recreate a version for myself and oh man, am I ever glad I did.
First, and most important are the figs you pick out. I purchased these from my favorite local market, Erskine Fruit Market. They were so sweet and soft. Their sweetness is offset by the broiled blue cheese and goat cheese that pack a punch like no other. Sliced, caramelized onions mixed with sprinkled oregano and basil give an even deeper savory touch.
This flatbread is definitely on the crunchier side of crusts which gives an awesome texture. Anyone else get incredibly intimidated when it comes to making fresh bread? I feel you 100% which is why I was shocked at how easy it was to whip up this flatbread. I’m a huge fan of using standing mixers for breads but I made this one by hand in no time and trust me, you can too.
Fresh arugula and a honeyed balsamic drizzle top the dish with a colorful, flavor bomb of goodness. Voila! A savory, homemade flatbread awaits you my friend. If you give this one a try, I would love to hear about it! Leave a comment in the box below and let me know how it went!
Happy cooking y’all!
- Crust Ingredients:
- 1 cup flour
- 1 tsp. sugar
- 1 tbsp. olive oil
- 1 tbsp. active dry yeast
- 1/3 cup water
- pinch of salt
- Flatbread Toppings:
- 1 small red onion, thinly sliced
- 3/4 cup balsamic vinegar
- 1 tbsp. honey
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. chili flakes (optional)
- 2 figs, sliced into sixths
- 1/2 cup goat cheese
- 1/2 cup blue cheese
- 1 tbsp. olive oil
- handful of arugula
- salt and pepper, to taste
- 1/2 tsp. cornmeal (optional)
- Combine the water, yeast and sugar in a bowl and mix with a spoon. Let the mixture sit for 10-15 minutes until it is slightly frothy.
- Combine the flour and salt with the water mixture in a bowl. Add the yeast and oil and mix until incorporated.
- On a floured surface, kneed the dough for a few minutes. Form dough into a ball and place in an oiled bowl. Cover with plastic wrap and place in a warmer area for about 2 hours while dough rises to twice the size.
- While the dough is rising, fry sliced onions in oil on a small pan over medium heat. Allow the onions to sizzle and then reduce heat to low and stir occasionally for 30 minutes until browned and caramelized.
- Add the balsamic vinegar and honey to a small pot on medium-low heat. Allow this to cook until the liquid has reduced and has a thicker consistency.
- When the dough has risen fully, remove it from the bowl and place on a floured surface. Using a rolling pin, roll the dough until it forms a very thin, 12 inch round surface. (roll the dough starting in the middle and working your way towards the edges)
- Carefully transfer the dough to parchment paper on top of a cookie sheet for baking. (Optional - Sprinkle the parchment paper with cornmeal first)
- On top of the flatbread, scatter the caramelized onions, figs and remaining spices. Break up the goat cheese and blue cheese into smaller pieces and sprinkle on top. Drizzle with left over olive oil.
- At 400F, cook flatbread in the oven for about 12 minutes or until your desired level of crunch. Remove from the oven and allow it to cool a bit. Sprinkle the arugula and drizzle with the balsamic reduction.