Fig and Ricotta Cheese Flatbread Recipe

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Fig and Ricotta Cheese Flatbread
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Ingredients
13
Count
Nutrition
4082
Calories
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Ingredients:

Directions:

  1. In a large bowl, sprinkle yeast over 1 1/2 cups warm (110°) water. Let stand until softened, about 5 minutes. Stir in 1/2 teaspoon salt and 1 tablespoon olive oil. Gradually mix in 3 1/2 cups flour until a soft dough forms.
  2. If using a mixer, beat with a dough hook on high speed until dough no longer feels sticky and pulls cleanly from sides of bowl, 5 to 7 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time.
  3. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour as needed to prevent sticking. Place dough in an oiled bowl and turn to coat.
  4. Cover and let rise in a warm place until doubled, 35 to 45 minutes.
  5. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir onions in remaining 1 tablespoon olive oil until very limp, 25 to 30 minutes. If onions start to burn or stick, reduce heat and stir in 1 tablespoon water. Add balsamic vinegar, 1/4 teaspoon pepper, and 1/2 teaspoon salt and stir until liquid is evaporated, 1 to 2 minutes longer.
  6. Scrape dough onto a lightly floured board; press gently to expel air. Divide into four equal pieces. Place pieces on floured board and cover with plastic wrap; let rest 10 minutes. Roll or stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each oval on a cornmeal-dusted 12- by 15-inch rimless baking sheet; stretch dough, if needed, to reshape.
  7. Arrange about 1/2 cup red onions evenly over each oval. Drop ricotta in 1/2-tablespoon portions over onions (about 12 on each oval); arrange figs, cut side up, around cheese. Sprinkle about 2 tablespoons walnuts and 2 tablespoons blue cheese (if desired) evenly over each oval.
  8. Bake in a 450° regular or convection oven until crust is well browned on top and bottom, 15 to 20 minutes (10 to 15 minutes in a convection oven). If baking two sheets in one oven, switch their positions halfway through baking. Slide each flatbread onto a cutting board or plate. Mound arugula leaves equally on top; cut each oval in half lengthwise, then crosswise into eight slices. Add salt and pepper to taste.
  9. Nutritional analysis per appetizer serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4082.48 Kcal (17093 kJ)
Calories from fat 1360.39 Kcal
% Daily Value*
Total Fat 151.15g 233%
Cholesterol 280.67mg 94%
Sodium 3946.41mg 164%
Potassium 3987.35mg 85%
Total Carbs 543.33g 181%
Sugars 111.69g 447%
Dietary Fiber 51.14g 205%
Protein 141.16g 282%
Vitamin C 71.9mg 120%
Iron 8mg 45%
Calcium 1854mg 185%
Amount Per 100 g
Calories 170.21 Kcal (713 kJ)
Calories from fat 56.72 Kcal
% Daily Value*
Total Fat 6.3g 233%
Cholesterol 11.7mg 94%
Sodium 164.54mg 164%
Potassium 166.24mg 85%
Total Carbs 22.65g 181%
Sugars 4.66g 447%
Dietary Fiber 2.13g 205%
Protein 5.89g 282%
Vitamin C 3mg 120%
Iron 0.3mg 45%
Calcium 77.3mg 185%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 93.4
    Points
  • 107
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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