Fig and Ricotta Cheese Flatbread

Fig and Ricotta Cheese Flatbread
Photo by James Carrier

Ingredients

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

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 ...

View full recipe at My Recipes

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