Hi there– Is this a snack? Is it dinner? Or an appetizer? Take your pick. Tonight this flatbread is dinner for us with a bright green salad. But cut in slices it would be lovely with a glass of something cold, fruity and slightly alcoholic on a summer’s evening out under the trees with friends. Got the recipe from my young mom friend– everything she turns out in her kitchen is delicious. thanks Jenny!
MELTY FIG & ARUGULA FLATBREAD
1 package yeast (about 1 tab.)
3/4 cup warm water
1 1/4 cup unbleached flour
1/2 cup whole wheat flour
1 tab. sugar
1 tsp. salt
1 tab. olive oil
Dissolve the yeast in the warm water, (about the perfect temperature for a baby’s bath–not too hot!) then stir in the sugar, salt and olive oil. Finally Mix in the flours. (You may need to add in a couple tablespoonfuls of warm water if the dough seems dry.) Divide the dough into 4 balls and then roll them out into 10″ by 6″ ovals with a rolling pin and set them on a baking sheet sprayed with cooking spray. Put them in a warm place while you fix up the other ingredients.
1/2 cup fig fruit spread (or fig jam)**
8 oz. mozzarella
4 rounded tab. of parmesan romano cheese
4 handfulls of baby arugula
Spread 2 tablespoons of the fig jam over each of the 4 flatbreads. Grate the mozzarella and spread it over the jam. Sprinkle a rounded tablespoon of parmesan on each flatbread. Then pop it all in the oven at 400 degrees for 10 minutes– until the cheese is bubbly and the crust is browned around the edges.
Take the flatbreads from the oven and then top them with the arugula and a drizzle of olive oil on each. Eat ’em while they’re hot!
*The original recipe had purchased flatbread or pita, which would be just grand and save some time!
**Fig fruit spread from good old Trader Joe’s
P.S. — I think this tastes so very good because the subtle sweetness of the figs is set against the salty parmesan, the wheaty crust and the slight bitterness of the arugula. Hope you like it!