This flatbread pizza pairs dried figs and caramelized onions with creamy ricotta cheese for a delicious sweet and savory meal. Evenly top dough with ricotta cheese, figs, pesto and Prosciutto; Bake on a baking sheet or pizza stone in a 475°F oven for 8 - 10 minutes or in a pizza oven for 6 - 8 minutes or until the crust is golden brown. Being from Pittsburgh, I haven’t eaten many fresh figs in my life, but I sure did load up that night. Top with fresh arugula before serving. Once your oven is preheated and the onions are caramelized, make your flatbreads. Fresh or dried, you can add them into meals to add flavor and texture. {DISCLOSURE}: This post is in partnership with the California Fig board. Other varieties have a lighter golden colored skin and can be light pink or greenish color inside. https://nutritionstarringyou.com/fig-ricotta-and-almond-pizza All rights reserved. Spread a thin and even layer of pesto all over the pizza dough. Caramelize onions by slowly cooking them over low heat, stirring every few minutes until they are deep brown. I was compensated for my time writing and developing this recipe. You can also buy the larger sized ones and cut them in half. That spread included a few different varieties of fresh figs. Brush the top with ½ of the olive oil and sprinkle with black pepper. Six different variety of fresh figs are grown in California, all with various shapes, colors, flavors and textures. Not only do they add color & more nutrients to the flatbread,  I freaking love tomatoes! Place the pizza … There are endless ways to incorporate them into your diet. Prepare your sheet pan, slice your figs & measure your cheese. Just 3-5 fresh or dried figs provides 5 grams of dietary fiber, with 1.5 of those grams being the soluble type. Flatbread was the first meal on my  list. by Heather | Nov 17, 2019 | Recipes, Quick Fixes | 3 comments. Warm oil in a medium saucepan, then add the onions. Sprinkle the remaining cheese over the breads, add salt, pepper and fresh thyme and bake in the oven for 7-8 minutes. They are perishable, so you should store them in the refrigerator and use them within 5-7 days. Spread ricotta cheese onto the crust, then top with minced garlic and bacon crumbles. It’s a year round process of soil preparation, monitoring and pruning, harvesting and drying the figs for shipment. Sprinkle the cornmeal on a cutting board, pizza peel, or skillet and turn the dough out onto the cornmeal and roll into a 14-inch circle (I used an oiled cast iron skillet). Figs came back into my life last month. Aside from trying figs, we also discussed the history, the nutrition and keeping figs fresh. Figs pair great with caramelized onions, and I also wanted to incorporate high-quality protein into the recipe. They’re color and chewy texture is a great pairing to cheese. That’s it. Turn on the mixer and mix until the dough comes together, adding 1 tablespoon of the remaining flour at a time until the dough begins to pull away from the sides of the bowl and is no longer sticky. Oil one side and place on a clean oiled grill and grill for 4-5 minutes. I remember the first time I ate a fresh fig. Top with mozzarella cheese and sprinkle with rosemary. I was trying to think of an appetizer for Thanksgiving, this is perfect! If you try this recipe, be sure to leave a comment and let me know what you think. DID YOU MAKE THIS RECIPE? That comes from the ricotta cheese. Add the sliced figs, then a handful of fresh mozzarella. Fresh California figs can be found in major grocery stores between the months of May and November. Sprinkle with dried figs and tomato pieces. https://www.bijouxandbits.com/2016/05/onion-fig-ricotta-pizza/, 1½ cups plus 2 Tbsp all-purpose or whole wheat flour, 4 large fresh figs, cut into 1/4-inch slices (use dried if fresh aren't in season). I’ve been experimenting with a few fig flavor combinations, and this flatbread is by far my favorite. The store clerk handed me one and I stared at it, wondering if I was supposed to eat the skin. They should be soft but not mushy. Top with basil, drizzle with balsamic reduction, and sprinkle with salt. You can check it out and order here. Preheat oven to 425 degrees, then line a baking sheet with Parchment paper. Shelby Haugen. Once home, I was super excited to receive a sweet care package from the California Fig Board – including a few bags of dried figs. Slice them in half and add them to a cheese plate or Charcuterie board. Next add a layer of caramelized onions. Stir in the olive oil, salt, and 1½ cups of flour. Figs are no different. This process takes about 30 minutes. So, slice it, dice it or eat it whole. The first night, there was a reception with a spread of delicious food for us to munch on as we mingled. 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