Topped with fresh figs, pine nuts, arugula & creamy almond-lemon spread, this healthy flatbread makes a sweet & savory late summer appetizer or entree.
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.
Fig & Arugula Flatbread
- Pizza dough of your choice (I often buy the whole wheat dough from Whole Foods.)
- Extra-virgin olive oil and minced garlic, for brushing
- Almond spread, ricotta mixed with garlic, lemon, and salt, or a goat/cream cheese combo, to spread
- Sliced Figs
- Pine nuts
- Pinches red pepper flakes
- Drizzle balsamic and/or honey (optional)
- 1 cup raw almonds, blanched*
- ½ garlic clove, coarsely chopped
- ½ teaspoon salt, more to taste
- Juice and zest of one small lemon
- ½ to ¾ cup water
- 1-2 tablespoons olive oil
- Fresh black pepper
- Roll out the raw pizza dough. Mince some garlic and toss in the olive oil. Brush the oil on both sides of dough. Grill the 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). Set aside to cool.
- Meanwhile, prepare the almond spread, if using: Combine the almonds, garlic, salt, lemon juice and zest, ½ cup water, and 1 tablespoon olive oil in a blender and blend until smooth, adding more water and olive oil to reach your desired consistency. Taste and adjust seasoning.
- Top the cooled dough with the almond, ricotta, or goat cheese spread, followed by the figs, arugula, pine nuts, red pepper flakes, balsamic, and honey, if using.
*To blanch the almonds, drop in boiling water for about 30 seconds, remove and transfer to a bowl of water filled with ice. Skins should slide right off.