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Fig and Ricotta Flatbread

4 flatbread
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Keyword pizza, vegetarian
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


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
  • cup pine nuts toasted
  • 2 tablespoon reduced balsamic vinegar
  • sprinkle of sea salt
  • 1-2 tablespoon extra virgin olive oil


  • 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.