Makes 2 medium size flat breads
Notes: Micro greens can be substituted with arugula. Onions can be substituted for shallots, and dried figs can take the place of fresh. Any pizza dough recipe will work fine. If I am feeling extra lazy, I pop down to the grocery store and buy pre-made dough. There is no shame in that.
2 small pizza dough
4 large shallots, sliced
2 tbsp butter for frying
2 – 3 tbsp good olive oil
6 – 8 figs, sliced
3 oz goat cheese, crumbled
1 – 2 tbsp balsamic vinegar
1 handful micro greens
salt and pepper to taste
Preheat the oven to 500ºF or higher, depending on your oven. Place a pizza stone into the oven and allow to get hot. If you don’t have a pizza stone, place the flatbread onto a baking tray just before placing into the oven. Let the pizza stone sit in the oven for at least 20 minutes before using.
In a medium size frying pan, add the butter and sliced shallots. Fry on low-medium heat, turning occasionally, until the onions have browned and caramelized, approximately 10 minutes.
Place a piece of parchment paper onto the counter. Grab a fist-size piece of dough and place onto the parchment paper. Sprinkle a small bit of flour onto the dough, and with a rolling pin, roll it out flat and 1/4 inch thick.
Generously spread a tbsp (or more) of olive oil on the dough. Spread half of the shallots, 3 or 4 sliced figs, and then drizzle balsamic vinegar on top. Crumble the goat cheese, drizzle a touch more oil, and season with salt and pepper.
With a pizza paddle, lift the flatbread and parchment paper, and place it onto the pizza stone. If you are using a baking tray, place the flatbread and paper onto the tray and into the oven.
Bake for 8 – 10 minutes, or until the flatbread begins to turn golden brown. Remove from the oven and let cool. Sprinkle with micro greens and serve.
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