FIG, GOAT CHEESE AND ARUGULA FLATBREAD
This fig flatbread features sweet figs, caramelized onions, creamy goat cheese and fresh arugula for a sweet and savory meal that really satisfies. It's the perfect light meal to transition from summer to fall!
Provided by Marisa Moore
Categories Entree Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400F.
- Brush the flatbread with half the olive oil. Add dollops of the goat cheese evenly over the flatbread. Add the onions and figs.
- Bake 10 minutes or until the goat cheese melts a bit and the edges of the flatbread brown. During the last 2 minutes, toss the arugula with the remaining olive oil and salt and pepper to taste in a bowl until the greens are lightly dressed.
- Remove from the oven. Top with the dressed arugula, cracked black pepper and a drizzle of balsamic reduction.
Nutrition Facts : Calories 359 kcal, Carbohydrate 47 g, Protein 9 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 483 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving
ARUGULA-PROSCIUTTO FLATBREAD PIZZAS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes. Flip the bread and immediately top with the fontina. Continue grilling until the cheese melts, about 2 minutes. Transfer to a platter and top with the prosciutto.
- Combine the arugula, fennel, parsley and red onion in a large bowl. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss. Pile on top of the pizzas; sprinkle with the gorgonzola.
Nutrition Facts : Calories 450 calorie, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 70 milligrams, Sodium 1220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 24 grams
ARUGULA, CARAMELIZED ONION AND GOAT CHEESE PIZZA
Provided by Ellie Krieger
Categories appetizer
Time 35m
Yield 2 main course; 4 appetizer
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
- Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.
Nutrition Facts : Calories 280 calorie, Fat 11 grams, Cholesterol 5 milligrams, Sodium 482 milligrams, Carbohydrate 48 grams, Fiber 5 grams, Protein 9 grams
ARUGULA, PEACH, AND GOAT CHEESE FLATBREAD RECIPE BY TASTY
This colorful, flavor-packed flatbread makes a perfect lunch or light dinner. Try making it with local peaches when they're in season to really savor the flavors of summer.
Provided by Rachel Gaewski
Categories Dinner
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the dough: In a large bowl, combine the warm water, yeast, all-purpose and whole wheat flours, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
- Lightly dust a clean surface with flour, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
- Drizzle the olive oil in the bowl. Add the dough and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
- Caramelize the onions: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion, ½ teaspoon salt, and the pepper. Sauté for 5 minutes, until slightly softened. Add the balsamic vinegar, stir, and reduce the heat to low. Cook for about 25 minutes more, until the onions are tender and caramelized. Remove the pan from the heat and set aside to cool.
- Punch down the dough, then divide into 4 pieces. On a lightly floured surface, roll out each piece to an 8-inch (20 cm) round, about ⅛ inch (3 mm) thick.
- Heat a grill pan over medium-high heat. Brush each side of the dough lightly with olive oil. One at a time, grill each flatbread for about 4 minutes on each side, until grill marks appear and the dough is cooked through.
- Add the arugula to a medium bowl, along with the caramelized onions, remaining ½ tablespoon olive oil, and remaining ¼ teaspoon salt. Toss well.
- Top each flatbread with some of the arugula mixture, 6 peach slices, and 1 ounce of crumbled goat cheese. Drizzle with the balsamic glaze.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 74 grams, Fat 17 grams, Fiber 8 grams, Protein 16 grams, Sugar 16 grams
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CARAMELIZED ONION AND HERBED GOAT CHEESE FLATBREAD
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