I make this up for parties a lot because it is so easy and fast, and you can substitute different sweet ingredients depending on the time of year.
Figgy Goaty Flatbread
- 1 pizza dough (I use Trader Joe's)
- fig butter (also Trader Joe's). When figs are in season, used sliced fresh figs, or sliced red grapes are a good option.
- 1/2 medium red onion
- goat cheese
- white wine (optional)
- thyme, dried or fresh
- olive oil
- balsamic vinegar, high quality that is thick, already reduced, or balsamic glaze
- fresh parsley
- optional: procuitto
1. Preheat the oven to 500-520 degrees F. If you have a pizza stone, put it in the oven to heat as well.
2. Slice the red onion and saute over low heat in olive oil. Don't let it brown. Season with a pinch of thyme and salt. Splash in a little white wine (oh and also put some on the onions) and continue to cook over low heat for a few minutes until the wine has evaporated. The onions shouldn't be totally soft as they will continue to cook in the oven.
3. Roll out the pizza dough to desired thickness on a floured board. Place the red onion slices over the dough. Spoon 1 tsp sized dollops of the fig jam over the dough (or the sliced figs or grapes). Scatter chunks of the goat cheese around as well. (Add the prosciutto if using).
4. When the oven is up to temperature, take out the hot pizza stone, careful not to melt your mascara! Sprinkle a dusting of cornmeal on the stone and slide the topped dough from your floured board onto the pizza stone. If you used enough flour, and jiggle it carefully, the dough should slide right over. You could also put the rolled out dough on the stone and top it then, if you work fast so the stone doesn't cool too much.
5. Drizzle olive oil over the top and bake in the over for 10-15 min. Cooking times will vary depending on the size of your oven and rack position. A rack in the highest position will make this cook faster so just keep an eye on it. The crust should be puffed on the edges and lightly browned.
6. Remove from oven and let cool for 5 minutes. Drizzle a bit more olive oil and the balsamic glaze. Sprinkle with chopped parsley. Enjoy!
I made this for our Easter picnic on the beach, but after getting a flat tire and needing to be towed back home, I don't have any pretty figgy-goaty-flatbread-on-the-beach shots. Just this gem of David in the tow truck.