Wednesday, June 4, 2014

Fresh Fig and Ricotta Flatbread With Balsamic Onions and Walnuts

Fresh Fig and Ricotta Flatbread
With Balsamic Onions and Walnuts

Last week I planted a Mission Fig Tree to feed my appetite of fresh figs.  Maybe I should warn you that you may feel an overload with fig recipes.  Yesterday the recipe I posted (Hummus with Whole Wheat Flatbread) will give you the alternative to using Trader Joe's pizza dough an ingredient of this recipe.
2 tablespoons olive oil
3 red onions, sliced lengthwise
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 packages fresh pizza dough (Trader Joe's)
1 (15 oz.) container whole milk ricotta cheese
1 lb. firm-ripe figs, rinsed, stem ends trimmed
    and halved lengthwise
1/2 cup walnuts, chopped
1 cup Danish blue cheese, crumbled, (optional)
8 ounces arugula leaves
Heat olive oil in a large skillet over medium-high heat.  Stir in the onions and cook 2 to 3 minutes.  Lower heat and cook another 20 minutes, or until onions area very tender and lightly colored.  Stir in balsamic vinegar, salt, and pepper, and cook until liquid is cooked out.  Set aside to cool.
(If using pizza dough) Divide each package in half and form each into a ball.  Let dough rest for 110 minutes.  Shape each ball into an oval on a silpat or parchment lined baking sheet-you will need two sheets with two pizza balls on each.  Cover and let rest if necessary before stretching again.
If making your dough from the posting of yesterday, "Humus With Whole Wheat Flatbread" recipe, follow those directions.
Preheat oven to 450^F.  Divide cooled onions evenly over dough ovals.  Drop 1/2 tablespoon portions of ricotta over onions.  Arrange figs, cut side up, around cheese.  Sprinkle with walnuts and optional blue cheese.  Bake 15 minutes or until crust is crispy and brown.  Top with arugula and cut lengthwise and then cut across.  Serves 4  Makes 16 pieces total.  

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