Can I make fig gorgonzola flatbread ahead of time?

You can get almost everything ready in advance. Caramelize the onion up to 4 days ahead and keep it refrigerated, and crumble the cheese ahead of time too. Slice the figs shortly before baking, then assemble and bake when you are ready to serve. The crust is at its best fresh from the oven.

What kind of figs are best for this flatbread?

Black Mission and Brown Turkey figs are both excellent here. Look for figs that are ripe and fragrant but still firm enough to slice cleanly, then cut them about 1/4 inch thick. Very soft figs tend to collapse in the oven.

Can I use dried figs instead of fresh?

Yes. Soak dried figs in hot water for about 10 minutes until they plump up, then drain, pat dry and slice them. They will be sweeter and chewier than fresh figs, so you may want to use a little less fig jam underneath.

What can I use instead of gorgonzola?

Blue cheese is the closest substitute. If you want something milder, goat cheese or brie also works well. A pinch of flaky salt at the end can help balance the sweetness when using a milder cheese.

Fig Gorgonzola Flatbread with Caramelized Onion and Arugula

Description

Fig jam, caramelized onion, fresh figs and salty gorgonzola on a crisp flatbread, finished with peppery arugula and a drizzle of balsamic glaze. Fifteen minutes in the oven, and almost every component can be made ahead.

Ingredients

Units Scale

1 lb pizza dough, at room temperature
2 tbsp olive oil, plus more for brushing the dough
1 large yellow onion, thinly sliced
1/3 cup fig jam
6 to 8 fresh figs, stemmed and sliced 1/4 inch thick
4 oz gorgonzola, crumbled
2 cups baby arugula
Balsamic glaze, to finish

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Instructions

Slice 1 large yellow onion as thinly as you can.
Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the onion and cook for 25 to 30 minutes, stirring every few minutes, until it is deep golden brown and sweet. Keep the heat low — if the onion browns quickly it will still taste sharp. Set it aside to cool.
While the onion cooks, heat the oven to 450°F with a half sheet pan or pizza stone on the middle rack. Let it preheat for a full 20 minutes so the pan is properly hot.
Roll 1 pound of room-temperature pizza dough out on a sheet of parchment into a rough rectangle about 1/4 inch thick. Run a pizza cutter along the ends to square them up if you want tidy edges.
Brush the surface of the dough lightly with olive oil.
Spread 1/3 cup of fig jam over the dough in a thin, even layer, leaving a 1/2-inch border bare all the way around.
Scatter the cooled caramelized onion evenly over the jam.
Scatter 4 ounces of crumbled gorgonzola over the onion.
Lay the sliced figs over the cheese in a single layer, leaving a little space between slices so they roast rather than steam.
Slide the parchment and flatbread onto the preheated pan. Bake for 12 to 15 minutes, until the crust is browned at the edges and the gorgonzola has melted into the jam. At 12 minutes, lift a corner with a spatula: the underside should be firm and spotted brown, not pale.
Transfer the flatbread to a board and cut it into about 12 pieces.
Pile 2 cups of baby arugula over the hot flatbread, drizzle with balsamic glaze, and serve immediately. The arugula wilts within a couple of minutes, so cut first and dress last.

Notes

Make ahead: Caramelize the onion and toast the walnuts up to 4 days in advance and refrigerate them. Slice the pear no more than an hour before baking so it does not brown.

Pear: Bosc or Anjou, ripe but still firm. Bartlett is too soft and collapses into the jam at this temperature.

Substitutions: Any blue cheese works in place of gorgonzola; goat cheese plus a pinch of flaky salt is the best non-blue option. Apricot or onion jam can stand in for the fig jam, and a firm apple works in place of the pear.

Storage: Refrigerate leftovers in an airtight container for up to 3 days, scraping the arugula off first. Reheat on a sheet pan at 400°F for 5 to 7 minutes and add fresh arugula.

Prep Time: 35 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 piece