Isn’t there just something about figs that seems totally luxurious? Perhaps it’s their fleeting harvest season…or maybe it’s the sweet syrup that oozes right out of their purple skin…or possibly just the fact that they’re actually really expensive. Whatever the reason, when I suddenly see market shelves overflowing with ripe figs, I have to have them. This flatbread recipe was born when I had some I needed to use up, and truthfully, this recipe is simply a combination of some of my favorite flavors. Creamy goat cheese, sweet ricotta and zesty orange pair beautifully with the rich figs for a combination that makes a to-die-for appetizer…or, paired with a glass of port, a totally sophisticated dessert. Keep reading for more photos and the recipe…
Fig & Goat Cheese Flatbread
- 1 ball pizza dough at room temp (store-bought or homemade)
- olive oil, for brushing
- 4 oz goat cheese
- 2 oz whole-milk ricotta
- 1 tsp honey
- 6 figs, sliced thinly
- 1 tsp thyme, minced
- 1 orange, zested into long strips
- salt & pepper
- Place a pizza stone or cookie sheet in the bottom of the oven and preheat the oven to 500°. Allow the pizza stone to heat thoroughly.
- On a lightly floured surface, roll out pizza dough to a 12-inch round. Brush with olive oil and carefully transfer to hot pizza stone. Bake for 5 minutes until crust starts to puff up.
- Meanwhile, whisk goat cheese, ricotta and honey in a small bowl until fluffy. Remove crust from oven, and dollop cheese all over the crust, leaving a 1-inch border all around.
- Arrange sliced figs over cheese in concentric circles, starting from the middle. Sprinkle with thyme and orange zest, then season with salt and pepper. Bake in oven for 10 more minutes, until crust is crispy and golden brown.
- Remove from oven and sprinkle with toasted walnuts. Allow to sit for 5 minutes before slicing into wedges.
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