Fig And Ricotta Cheese Flatbread Recipe

Name: Fig And Ricotta Cheese Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (2 1/4 teaspoons) active dry yeast; About 1 teaspoon salt; 2 tablespoons olive oil; About 3 1/2 cups all-purpose flour; 3 red onions (about 1 3/4 lb. total), peeled, halved, and thinly sliced; 2 tablespoons balsamic vinegar; About 1/4 teaspoon pepper; About 1/4 cup yellow cornmeal; About 2 cups (1 carton, 15 oz.) ricotta cheese; 1 pound firm-ripe figs, rinsed, stem ends trimmed, and halved lengthwise; 1/2 cup chopped walnuts; 1/2 cup crumbled blue cheese (about 3 oz.), optional; 3 ounces arugula leaves (about 2 cups), rinsed and crisped

Servings: persons

1 package (2 1/4 teaspoons) active dry yeast
About 1 teaspoon salt
2 tablespoons olive oil
About 3 1/2 cups all-purpose flour
3 red onions (about 1 3/4 lb. total), peeled, halved, and thinly sliced
2 tablespoons balsamic vinegar
About 1/4 teaspoon pepper
About 1/4 cup yellow cornmeal
About 2 cups (1 carton, 15 oz.) ricotta cheese
1 pound firm-ripe figs, rinsed, stem ends trimmed, and halved lengthwise
1/2 cup chopped walnuts
1/2 cup crumbled blue cheese (about 3 oz.), optional
3 ounces arugula leaves (about 2 cups), rinsed and crisped

1
In a large bowl, sprinkle yeast over 1 1/2 cups warm (110u00b0) water. Let stand until softened, about 5 minutes. Stir in 1/2 teaspoon salt and 1 tablespoon olive oil. Gradually mix in 3 1/2 cups flour until a soft dough forms.
2
If using a mixer, beat with a dough hook on high speed until dough no longer feels sticky and pulls cleanly from sides of bowl, 5 to 7 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time.
3
If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour as needed to prevent sticking. Place dough in an oiled bowl and turn to coat.
4
Cover and let rise in a warm place until doubled, 35 to 45 minutes.
5
Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir onions in remaining 1 tablespoon olive oil until very limp, 25 to 30 minutes. If onions start to burn or stick, reduce heat and stir in 1 tablespoon water. Add balsamic vinegar, 1/4 teaspoon pepper, and 1/2 teaspoon salt and stir until liquid is evaporated, 1 to 2 minutes longer.
6
Scrape dough onto a lightly floured board; press gently to expel air. Divide into four equal pieces. Place pieces on floured board and cover with plastic wrap; let rest 10 minutes. Roll or stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each oval on a cornmeal-dusted 12- by 15-inch rimless baking sheet; stretch dough, if needed, to reshape.
7
Arrange about 1/2 cup red onions evenly over each oval. Drop ricotta in 1/2-tablespoon portions over onions (about 12 on each oval); arrange figs, cut side up, around cheese. Sprinkle about 2 tablespoons walnuts and 2 tablespoons blue cheese (if desired) evenly over each oval.
8
Bake in a 450u00b0 regular or convection oven until crust is well browned on top and bottom, 15 to 20 minutes (10 to 15 minutes in a convection oven). If baking two sheets in one oven, switch their positions halfway through baking. Slide each flatbread onto a cutting board or plate. Mound arugula leaves equally on top; cut each oval in half lengthwise, then crosswise into eight slices. Add salt and pepper to taste.
9
Nutritional analysis per appetizer serving.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package (2 1/4 teaspoons) active dry yeast, About 1 teaspoon salt, 2 tablespoons olive oil, About 3 1/2 cups all-purpose flour, and more.

Yes, Fig And Ricotta Cheese Flatbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fig And Ricotta Cheese Flatbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions