Fig and Caramelized Onion Flatbread, recipe provided below (adapted from Little Broken)
- 3 medium sweet onions, cut in half and sliced from root to stem into thin slices
- 3 Tbsp. unsalted butter
- 2 flatbreads (8-inch)
- 2 Tbsp. crumbled feta cheese, plus extra for the top
- 2 cups lightly packed fresh arugula
- 3 large fresh figs, sliced
- olive oil
- salt and pepper
- Place the skillet (stainless steel or cast-iron skillet work the best!) over medium/low heat and melt butter.
- Add onion to the pan and stir to coat with butter.
- Check and stir the onions every 5-10 minutes. If onions begin to burn, lower the heat.
- Around 10 minutes onions will start to soften and turn translucent. Around 30 minutes the onions will begin to turn light brown in color. Around 50 minutes the onions will be dark golden and smell very caramelized. At this point, you can remove the onions from the heat.
- Preheat the oven to 425F.
- Scatter the onions evenly over each flatbread and sprinkle 1 tablespoon of feta cheese on each. Bake the flatbreads on a baking sheet for 8-10 minutes or until crisp. Remove and cool slightly.
- Toss arugula with olive oil and salt and pepper to taste. Top each flatbread with equal amounts of arugula and sliced figs. Sprinkle with additional feta, if desired.
- Cut into slices and serve warm.
Berry with Arugula and Prosciutto Pizza, recipe provided below (adapted from Foodie Crush)
- Store-bought or homemade pizza dough (I like this recipe)
- Extra virgin olive oil
- ½ cup fresh ricotta cheese
- 8 ounces fresh mozzarella cheese, sliced
- 1-120 or so strawberries, sliced
- ½ cup raspberries
- 1 sprig fresh rosemary
- 2 cups arugula leaves
- 4 slices prosciutto
- Parmesan cheese ribbons
- 2 sprigs fresh mint leaves
- Flake sea salt
- Red pepper flakes
- Preheat oven and pizza stone or baking sheet to 475 degrees.
- Divide pizza dough ball into 6 sections. Stretch dough to form a rough circle or oblong shape and place on a pizza paddle or piece of parchment paper sprinkled with cornmeal. Brush the dough with a little olive oil and some sea salt flakes. Spread 2 tablespoons or so of the ricotta cheese on the crust then layer with half of the mozzarella cheese.
- Top with half of the strawberries and half of the raspberries and sprinkle with fresh rosemary leaves.
- Cook for 10-15 minutes or until cheese is melted and crust is golden. Top with arugula leaves then tear the prosciutto into strips and add to the arugula with the Parmesan cheese ribbons. Sprinkle with more fresh rosemary leaves, fresh mint and drizzle of olive oil. Season with flaked sea salt and red pepper flakes if desired. Serve immediately.
Spinach Artichoke Pesto Pizza, recipe provided below (adapted from Two Peas and Their Pod)
- 1-16 ounce pizza dough (homemade or store-bought)
- 1/2 cup Spinach Basil Pesto or your favorite pesto
- 1 cup chopped spinach
- 1 cup chopped artichoke hearts, use jarred or canned and drain them
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- Preheat the oven to 450 degrees F.
- Place the pizza dough on a lightly floured surface. Using a rolling pin, roll the dough out into a circle. Carefully move the pizza dough to a pizza pan or pizza stone. Spread the pizza evenly with pesto. Top with spinach, artichokes, mozzarella, and parmesan cheese.
- Place the pizza in the hot oven and bake for 18-20 minutes or until pizza crust is golden and cheese is melted. Remove the pizza from the oven and let the pizza cool for a few minute. Cut into slices and serve.