Fig, Arugula, and Bleu Flatbread

Utilize all of your foraged summer garden treasures to create this elegant, mouthwatering share-plate.

Fig, Arugula, and Bleu Flatbread – serves 12

Ingredients:

• 1-lb fresh pizza dough (recipe follows)
• ½ cup fig jam (receipe follows)
• 6 fresh figs
• 4 oz prosciutto or Sorano ham,  torn into ribbons
• 1-1 1/2 Cups fresh arugula
• 1/2 cup crumbled Point Reyes Bleu Cheese
• 2 tablespoons finely chopped rosemary
• Balsamic glaze to drizzle
• Flour

Directions:

1. Place dough on a lightly floured counter top and let sit at room temperature for 1 hour.
2. Gently stretch and pull the dough into a rectangle shape, about 1/4″ thick. 
3. Transfer dough to a lightly floured baking sheet. Poke many holes all over the dough, with a fork.
4. Preheat the grill over medium heat, about 350 degrees.
5. Clean figs and remove stems, then  them in half lengthwise and then into quarters.
6. Transfer the dough to the grill, close the lid and cook over direct medium heat, about 3-5 minutes. You will see grill marks on the finished crust. Remove from grill and place on a baking sheet, grilled side up.
7. Spread fig jam across the dough in a thin even layer. Top with arugula, sliced figs, prosciutto or ham, crumbled pieces of the blue cheese,  and the rosemary. Drizzle with balsamic glaze. Cut into 12 squares. 

Pizza Dough:

Ingredients:

• 2 1/2 to 3 cups bread flour, plus more for rolling
• 1 teaspoon sugar
• 1 packet instant dry yeast
• 2 teaspoons kosher salt
• 1 to 1 1/2 cups very earm water
• 2 tablespoons olive oil

Directions:

1. Combine the bread flour, sugar, yeast and kosher salt in a stand mixer and combine. Add the water and oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
2. Transfer dough to a large bowl which has been greased all over. Cover the bowl tightly with plastic wrap and put it in a warm area until it doubles in size (about 45 min). Transfer onto a lightly floured counter top and divide into 2 pieces. Cover each piece with a clean kitchen towel and let them rest for at least 5 minutes before you begin to work with them.

Fig Jam:

Ingredients:

• 2 cups chopped dried figs
• 2 cups water
• 1/2 cup white or rose wine
• 2 tablespoons honey
• 1 tbsp grated lemon zest
• 1/4 teaspoon salt

Directions:

1. In a large saucepan, combine figs and water and bring to a boil.
2. Immediately reduce heat. Simmer, uncovered, until liquid is almost evaporated, stirring occasionally (about 10 min). Add wine and cook about 3-5 minutes longer or until liquid is almost evaporated, stirring occasionally.
3. Remove from heat. Stir in honey, lemon zest and salt. Cool slightly.
4. Process in a food processor until smooth. Transfer to jars. Refrigerate up to 1 month.