If you’re not lucky enough to have a fig tree in your yard (or a generous neighbor with a fig tree), pick up a few pounds of local figs at the farmers’ market while they’re in season and try this sweet and savory flatbread. Topped with caramelized onions, sweet figs, and crumbled goat cheese, this isn’t your typical thin-crust pizza. Fresh figs make a deliciously unexpected topping. The key to buying figs is to find them when they are ripe, but not overripe, and eat them within a day or two. Check for ripeness by gently wiggling the stem of the fig. The stem should move, but not too much—that’s a sign that the fruit might be mushy inside. A drizzle of tangy reduced balsamic vinegar and handful of peppery arugula leaves is a beautiful and flavorful finishing touch—and contrasts so well with the sweet figs and creamy goat cheese. This flatbread recipe calls for store-bought pizza dough, but what makes it a “flatbread” is the thin, crisp texture of the crust. Use a rolling pin to roll the dough into a 1/4-inch thick rectangle. You can bake the pizza on a pizza stone or a large baking sheet.
1 tablespoon olive oil
1 small red onion, sliced
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
14 ounces store-bought fresh pizza dough
6 figs, thinly sliced crosswise, divided
8 ounces goat cheese, crumbled (about 2 cups)
1/4 cup balsamic vinegar
1 cup loosely packed arugula
How to Make It
Preheat oven to 450°F. Heat oil in a saucepan over medium. Add red onion and 1/4 teaspoon each of the kosher salt and pepper. Cook, stirring, until tender, 2 minutes.
Roll pizza dough into a 1/4-inch-thick, 17- x 11-inch rectangle. Place on a large baking sheet lined with parchment paper. Sprinkle with remaining 1/4 teaspoon each salt and pepper. Top evenly with cooked onions, one-third of the fig slices, and cheese. Bake until crust is lightly browned and done, 15 to 20 minutes.
Meanwhile, cook balsamic vinegar in a small saucepan over medium-high until reduced by half, about 5 minutes. Top flatbread with remaining figs, arugula, and balsamic reduction.