I was really excited to see figs pop out at our farmers market. I feel like fig season is so short… I can never show up at the store expecting figs to be there on any given day, so I just snatch them up when I see them.
That night I put together this simple flatbread… a no-fuss, no-oven, casual Saturday dinner that we shared with nice summery white wine.
Oh, and by the way, we’re becoming old people this summer. We’re the old married couple that strolls to the farmers market early on Saturday mornings. The old married couple that watches “programs” on TV together. We bicker for the sake of bickering (or when we’ve run out of other things to talk about). And we spend probably way too much time alone together. But somehow we like it that way.
scale ingredients to your needs, amounts here do not have to be exact
pizza dough of your choice (I often buy the whole wheat dough from Whole Foods)
olive oil & garlic, for brushing on dough
spread of your choice (see options below)
handfuls of arugula
a few pinches of red pepper flakes
optional: drizzle of balsamic and/or honey
Roll out raw pizza dough. Mince some garlic in some olive oil and brush on both sides. Grill dough on each side for a few minutes until grill marks form and the dough is cooked through (time will depend on how thick your dough is).
Let the dough cool for a few minutes and top with the spread and toppings.
A few spread options:
1. ricotta cheese (fresh is best) + a squeeze of lemon + minced garlic + salt
2. a goat cheese/cream cheese mixture
3. almond spread
almond spread recipe:
(makes about 1.5 cups)
1 cup raw almonds, blanched, (skins removed for a smoother texture)
1/2 garlic clove, coarsely chopped
1/2 teaspoon salt
juice and zest of one small lemon
1/2 to 3/4 cups water
1-2 tablespoons olive oil
more salt & pepper, to taste
Blend in a high powered blender, taste & adjust.