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
- 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
- Place dough on a lightly floured counter top and let sit at room temperature for 1 hour.
- Gently stretch and pull the dough into a rectangle shape, about 1/4″ thick.
- Transfer dough to a lightly floured baking sheet. Poke many holes all over the dough, with a fork.
- Preheat the grill over medium heat, about 350 degrees.
- Clean figs and remove stems, then them in half lengthwise and then into quarters.
- 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.
- 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.
- 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
- 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.
- 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.
- 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
- In a large saucepan, combine figs and water and bring to a boil.
- 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.
- Remove from heat. Stir in honey, lemon zest and salt. Cool slightly.
- Process in a food processor until smooth. Transfer to jars. Refrigerate up to 1 month.