Fig and Ricotta Cheese Flatbread

Name: Fig and Ricotta Cheese Flatbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons package active dry yeast; 473 milliliters ounces arugula leaves (about , rinsed and crisped; 2 Tbsps balsamic vinegar; 85 grams 1/2 cup crumbled blue cheese (about , optional; 454 grams firm-ripe figs, rinsed, stem ends trimmed, and halved lengthwise; 828 milliliters About all-purpose flour; 2 Tbsps olive oil; 0 teaspoons About pepper; 3 red onions (about 1 3/4 lb. total), peeled, halved, and thinly sliced; 473 milliliters About (1 carton, 15 oz.) ricotta cheese; 1 teaspoon About salt; 118 milliliters chopped walnuts; 59 milliliters About yellow cornmeal

Fig and Ricotta Cheese Flatbread might be just the bread you are searching for. One portion of this dish contains around 38g of protein, 41g of fat, and a total of 1032 calories. This recipe serves 4. This recipe covers 41% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up olive oil, cheese, balsamic vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a large bowl, sprinkle yeast over 1 1/2 cups warm (11

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Yeast

Equipment you will use

Bowl

water.

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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.

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Olive Oil

Dough

All Purpose Flour

Salt

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.

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Dough

All Purpose Flour

Equipment you will use

Blender

Bowl

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.

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Dough

All Purpose Flour

Place dough in an oiled bowl and turn to coat.

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Dough

Equipment you will use

Bowl

Cover and let rise in a warm place until doubled, 35 to 45 minutes.

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.

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Olive Oil

Onion

Water

Equipment you will use

Frying Pan

Add balsamic vinegar, 1/4 teaspoon pepper, and 1/2 teaspoon salt and stir until liquid is evaporated, 1 to 2 minutes longer.

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Balsamic Vinegar

Pepper

Salt

Scrape dough onto a lightly floured board; press gently to expel air. Divide into four equal pieces.

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Dough

Place pieces on floured board and cover with plastic wrap; let rest 10 minutes.

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Wrap

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Plastic Wrap

Roll or stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick.

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Roll

Place each oval on a cornmeal-dusted 12- by 15-inch rimless baking sheet; stretch dough, if needed, to reshape.

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Cornmeal

Dough

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Baking Sheet

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.

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Red Onion

Ricotta Cheese

Cheese

Onion

Figs

Sprinkle about 2 tablespoons walnuts and 2 tablespoons blue cheese (if desired) evenly over each oval.

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Blue Cheese

Walnuts

Bake in a 450 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.

Ingredients you will need

Arugula