Fig & Arugula Flatbread
This Fig & Arugula Flatbread is a symphony of sweet, savory, and peppery flavors that come together in just 27 minutes.
With a prep time of only 15 minutes and a quick 12-minute bake, this recipe is as effortless as it is impressive.
Ingredients
- Pizza dough of your choice (I often buy the whole wheat dough from Whole Foods.)
- Extra-virgin olive oil and minced garlic, for brushing
- Almond spread, ricotta mixed with garlic, lemon, and salt, or a goat/cream cheese combo, to spread
- Sliced Figs
- Arugula
- Pine nuts
- Pinches red pepper flakes
- Drizzle balsamic and/or honey (optional)
For the almond spread: (makes 1.5 cups)
- 1 cup raw almonds, blanched*
- 1/2 garlic clove coarsely chopped
- 1/2 teaspoon salt, more to taste
- Juice and zest of one small lemon
- 1/2 to 3/4 cup water
- 1-2 tablespoons olive oil
- Fresh black pepper
Instructions
- Roll out the raw pizza dough. Mince some garlic and toss in the olive oil. Brush the oil on both sides of dough. Grill the dough on each side for a few minutes until grill marks form and the dough is cooked through (time will depend on how thick your dough is). Set aside to cool.
- Meanwhile, prepare the almond spread, if using: Combine the almonds, garlic, salt, lemon juice and zest, ½ cup water, and 1 tablespoon olive oil in a blender and blend until smooth, adding more water and olive oil to reach your desired consistency. Taste and adjust seasoning.
- Top the cooled dough with the almond, ricotta, or goat cheese spread, followed by the figs, arugula, pine nuts, red pepper flakes, balsamic, and honey, if using.
Tried this recipe?Let us know how it was!