Figs are my absolute favourite fruit because of their natural sweetness, texture, and beauty! Though they can be used in so many ways, I like using them best in their natural fresh form, especially in summer. What better way to show off these little gems than to lay them out on a stunning flatbread for all to see and enjoy?! This flatbread is so easy to make and yet looks and tastes like a restaurant-quality dish.
I love serving flatbreads at backyard barbecues or cocktail parties because they are different from standard passed hors d’oeuvres and are sure to get your guests talking! If the thought of making a flatbread intimidates you a little, don’t let it! I cheat and use store-bought raw pizza dough. If you’re a baker and are keen on making your own dough, by all means please check out my easy recipe for Homemade Grilled Flatbread. I just find that making a dough and having it rest requires pre-planning well before my guests arrive, which of course is not always a possibility. If you’re in a pinch, simply roll out some store-bought dough, brush olive oil on both sides, and lay it on the grill on high heat. You can’t believe how quickly this stuff cooks, and also how easy it is to work with! Because of the high temperatures a grill can reach compared to your oven, grilling pizza is actually the closest thing you’ll find in your home to a wood burning pizza oven. The dough comes right off the grill without sticking, and it tastes like it came from a real pizza oven! Top with caramelized onions and goat cheese to complement the natural sweetness of the figs, and garnish with arugula and balsamic glaze for some sharp contrasting elements. This dish is sure to impress and will definitely strike up some conversation among your guests!
Grilled Flatbread with Fresh Figs, Caramelized Onions, and Goat Cheese
- 1 package store-bought pizza dough or try my homemade recipe!
- 1 large red onion or 2 smaller red onions sliced thinly
- 2 tbsp. butter
- 4 figs sliced horizontally about 1 cm thick
- 2 tbsp. goat cheese about 50g
- 2 handfuls arugula
- 3 tbsp. extra virgin olive oil
- 1 tsp. lemon juice
- salt and pepper to taste
Preheat grill to high heat on one half of grill, off on other half
Add red onions and butter to pan on medium-low heat and let cook about 20 minutes, or until onions are nicely caramelized. Stir occasionally. Add salt and pepper towards the end of cooking process
Roll out ? of pizza very thinly, about ? inch, and use hands if necessary to stretch dough thinner
With 2 tbsp. of olive oil, brush first side of dough. Place that side down on grill. Brush the other side of the dough with olive oil. Leave first side down until dough starts to form large bubbles, and has nice charring, about 1-2 minutes. Flip the dough, close the cover, and let cook another 1-2 minutes. If flatbread is slightly thick, remove it from direct heat but put on grill over no heat. Close the lid and let cook until dough is completely cooked through, about 2 minutes. Remove from heat
Top flatbread with thin layer of caramelized onions, and scatter fig slices and goat cheese
Lightly dress arugula with remaining olive oil and lemon juice, and use to garnish the flatbread
Drizzle flatbread with balsamic glaze and serve. Enjoy!
Instructions: Balsamic Glaze
1. Place 1 cup balsamic vinegar into pot and bring to a boil
2. Once boiling, reduce heat to low and let simmer until volume has reduced by at least half, about 10 minutes
3. Remove from heat
Want to try everything from scratch? Check out my recipe for Homemade Grilled Flatbread