Fig and Ricotta Cheese Flatbread

Ingredients

• About 3 ½ cups all-purpose flour
• About 2 cups (1 carton, 15 oz.) ricotta cheese
• 1 pound firm-ripe figs, rinsed, stem ends trimmed, and halved lengthwise
• ½ cup chopped walnuts
• ½ cup crumbled blue cheese (about 3 oz.), optional
• 3 red onions (about 1 3/4 lb. total), peeled, halved, and thinly sliced
• 3 ounces arugula leaves (about 2 cups), rinsed and crisped
• + 6 more ingredients
• • 1 package (2 1/4 teaspoons) active dry yeast
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • About ¼ teaspoon pepper
  • About ¼ cup yellow cornmeal
  • About 1 teaspoon salt

1. In a large bowl, sprinkle yeast over 1 1/2 cups warm (110°) water. Let stand until softened, about 5 minutes. Stir in 1/2 teaspoon salt and 1 tablespoon olive oil. Gradually mix in 3 1/2 cups flour until a soft dough forms. 2. If using a mixer, beat with a dough hook on high speed until dough ...

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