• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cherry on my Sundae
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
×

Home » Recipes » Savory Bread and Pizzas

Fig and Ricotta Flatbread

Published: Aug 23, 2020

Sharing is caring!

Yup, I'm coming at you with another fig recipe. That's two fig recipes back to back folks but I did warn you in my previous fig jam crumble cake recipe that my friend did deliver a whole lot of figs. Today we're going the savory route and making a fig and ricotta flatbread. Seems pretty typical, huh? But sometimes simplicity is just the way to go. Flatbreads baked with ricotta filling, topped with figs, reduced balsamic vinegar, pinenuts, and arugula just seemed like the way to highlight the fruit. And I can honestly say, it was delicious.

fig and ricotta flatbread
fig and ricotta flatbread
fig and ricotta flatbread
fig and ricotta flatbread
Print Recipe

Fig and Ricotta Flatbread

4 flatbread
Total Time45 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian
Keyword: pizza, vegetarian
Servings: 4
Author: Cherry on My Sundae

Ingredients

Flatbread pizza

  • 1 cup warm water 100-110 degrees F
  • 2 teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoon olive oil

Flatbread toppings

  • 1 cup ricotta
  • ½ cup parmesan grated
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon thyme fresh
  • 1 shallot thinly sliced
  • 1 pint fresh figs sliced
  • 2 cups fresh arugula
  • ⅓ cup pine nuts toasted
  • 2 tablespoon reduced balsamic vinegar
  • sprinkle of sea salt
  • 1-2 tablespoon extra virgin olive oil

Instructions

  • Preheat oven to 500 degrees F.
  • Make the flatbread dough. Combine 1 cup warm water with 2 teaspoon active dry yeast and 1 teaspoon granulated sugar. Let sit for 5 minutes or until the yeast is activated and the mixture is foamy.
  • Combine yeast mixture with 2 ½ cups all-purpose flour, 1 teaspoon salt, and 2 tablespoon olive oil. Knead the dough for 5 minutes or until smooth. Cover the dough and let rest for 15 minutes.
  • Meanwhile, season the ricotta. Combine 1 cup ricotta with ½ cup grated parmesan, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon fresh thyme.
  • Gently punch down the dough. Dust a clean counter with flour and divide the dough into 4 equal portions. Shape each portion into a flatbread. Spread ricotta on top and sprinkle with shallots. Place the flatbread on a baking sheet and bake for 8-10 minutes or until the cheese is lightly charred and the flatbread is browned.
  • Top each flatbread with sliced figs, arugula, and pine nuts. Drizzle reduced balsamic vinegar and extra virgin olive oil on top and sprinkle a touch of sea salt. Serve.

**Helpful tips and common mistakes

Okay, let's jump right in shall we? To me, flatbreads are basically pizzas without the sauce and so I used my usual pizza recipe for this fig and ricotta flatbread. It's a fairly standard recipe: activate the yeast with a little bit of sugar and warm and knead it with flour, salt, and oil. We're only going to let it rest for 15 minutes because there's a high amount of yeast in there.

flatbread toppings

While the dough is resting, prepare the toppings. Half of the ingredients are going to be baked directly on the flatbread and the other half is going on top after it's baked. Season the ricotta with parmesan, salt, pepper, and fresh thyme. Slice the shallots and figs, and toast the pine nuts. If you don't have already reduced balsamic vinegar, just simmer ¼ cup vinegar until thickened and reduced by at least half.

When the dough is ready, punch it down and divide it into four even portions. Shape each portion into a rectangle using your hands to prevent popping any air bubbles. Spread the prepared ricotta mix on top and sprinkle thinly sliced shallots.

ready to bake flatbread

Bake the flatbreads at 500 degrees F until the crust is golden brown and the cheese is slightly charred. If the dough is cooked but you're not getting that char on the cheese, switch the oven to broil for 1-2 minutes to finish it off.

ricotta and parmesan flatbread

Finish the fig and ricotta flatbreads with fresh sliced figs, arugula, toasted pine nuts, and a good drizzle of reduced balsamic vinegar. If you want to get extra fancy, drizzle some extra virgin olive oil and sprinkle some sea salt.

Ahh, this is what life is all about. Sitting back and enjoying a slice or two or three of freshly baked flatbread. With a glass of rose. My day is complete.

fig and ricotta flatbread

For more flatbread inspiration check out this roasted vegetable pesto flatbread!


Sharing is caring!

More Savory Bread and Pizzas

  • Savory Homemade Ritz Crackers
  • Zucchini Tart
  • Twisted Scallion Biscuits
  • Asiago Rosemary and Onion Turkish Bagels

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a simple life in the busy city of Los Angeles.

More about me →

Subscribe

Join my email list and get recipes delivered straight to your inbox!


 

 
 

Seasonal Favorites

  • Spicy Chicken Vermicelli Soup
  • Everything Bagel Spice Citrus Salad
  • Italian Farro Stew with Sun-Dried Tomato Gremolata
  • Mediterranean Tuna Salad with Egg

Footer

↑ back to top

  • Pinterest
  • Instagram

Privacy Policy