Are you tired of cooking and eating the same meals each and every week at home? Well, this week's recipe from Chef Patrick Steele, the Corporate Executive chef for Splitsville Luxury Lanes and Chef Art Smith's Homecomin' is here to save the day! He joined us on-the-air this morning to share his delicious recipe for a Fig & Pig Flatbread.
Fig and Pig Flatbread
5 ounces pizza dough or ready-to-use flatbread or pizza crust from the supermarket or...
For from-scratch dough:
1 teaspoon active dry or instant yeast
1 teaspoon granulated sugar
3/4 cup warm water (between 100F-110F)
2 cups all-purpose flour, plus more for hands and surface
2 1/2 tablespoons olive oil, divided
1 teaspoon salt
2 small sweet onions, sliced thin
4 ounces fig preserves
2 ounces prosciutto, shredded, or more to taste
4 fresh figs, quartered
2 ounces goat cheese crumbles, or more to taste
4 ounces fresh mozzarella cheese
2 ounces arugula lightly dressed with balsamic vinegar
1. Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook. Pour warm water on top. Whisk to combine, then cover with a kitchen towel and let sit for 5 minutes. The mixture should be frothy after 5 minutes. With the stand mixer running on low speed, add the flour, 1 tablespoon olive oil, and salt. Beat on low speed for 1 minute. Dough should be thick. Transfer it to floured work surface, including any loose flour. Knead with lightly floured hands 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more tablespoons of flour. Place the dough in a greased bowl and cover with plastic wrap. Let rest 45 minutes at room temperature.
2. While the dough rests, in a sauté pan heat 1 tablespoon olive oil over medium-high. Add the sliced onions and cook and stir until golden brown, 15 minutes. Set aside.
3. Once the dough has rested and slightly risen, preheat oven to 475F.
4. Punch dough to release any air. Divide into two pieces. On a floured surface with floured hands, begin shaping and stretching the dough until it is 1/4-inch thick. Transfer to a parchment paper lined baking sheet.
5. Using a fork, poke holes in the surface of the dough. Brush each with remaining olive oil. Bake 15-20 minutes or until golden. Remove from oven. Reduce oven temperature to 350F.
6. Divide caramelized onions and fig preserves among flatbreads. Top each with equal amounts of with prosciutto, figs, goat cheese, and mozzarella. Return to oven for 8 minutes. Top with fresh arugula before serving.