Fig And Rosemary Flatbread Recipes

Steps:

• Preheat the oven to 375 degrees F. Place the flatbread crust on a parchment-lined baking sheet.
• In a small bowl, combine the hot pepper jelly with the balsamic vinegar. Spread the jelly mixture over the flatbread, leaving a border of crust exposed. Bake until the jelly begins to bubble, 4 to 5 minutes.
• Top the flatbread with the figs. Tear the prosciutto into ribbons and place around the figs. Sprinkle with the baby arugula. Drizzle the olive oil over the flatbread and sprinkle with the flaky sea salt. Slice into triangular pieces and serve immediately.

Steps:

• In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.
• In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.
• Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.
• Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.

Steps:

• Place a pizza stone in the bottom of the oven and preheat the oven to 500ºF. (The pizza stone is ideal but not necessary - just make sure the oven is hot enough to cook the pizza's).
• Allow at least 45 minutes for the pizza stone to heat thoroughly.
• Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round.
• Dust a pizza peel with flour and slide the dough onto it.
• Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary.
• Season with salt and pepper & pinch of crushed red pepper flakes (if using).
• Dollop 1/4 cup of the fig jam (it is difficuclt to spread) all over the crust, being sure to leave a 1-inch border of dough all around.
• Scatter half of the cheese and prosciutto over the dough.
• Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden.
• Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing.
• Repeat with the remaining ingredients to make the second flatbread.
• Garnish with the sliced scallion and serve.

Steps:

• 1. preheat oven to450degrees f, press the dough into a lrg rectangle on a work surface with your hands. lift the dough an hold it by the top edge, allowing the weight of the dough to begin stretching it. run your hands around the square as if you are turning a steering wheel, letting the dough waight stretch itself. continue stretching the dough in the air or by pressing on the work surface until it is very thin, transfer to a rimless baking sheet or the inverted side of a rimmed sheet pan an continue pressing an stretching until the dough is roughly a 9 times 15-inch rectangle, about1/8-inch thick. the dough may stick to the sheet pan, but it will help the flatbread keep its shape while it bakes.
• 2. brush the surface of the dough with 2 to3 tablespoons garlic olive oil an prick it all over with a fork. in a small bowl, mix the ricotta, chopped rosemary, an 1/2 teaspoon garlic olive oil until combined; season with salt an pepper an mix well.with a small spatulaor spoon, spread a thin, even layer of the ricotta cheese over the surface of the dough, leaving a 1/4-inch border. scatter the quartered figs evenly on the surface, transfer the flatbread to the oven an bake until edges are golden brown an dough is crisp, 15 to 18 min.
• 3. remove from the oven an carefully run a thin icing spatula under the flatbread to release it from the pan if stuck. transfer to a cutting board cut into squares or rectangles. drizzle with a little garlic oive oil, an sprincle more rosemary on top. serve