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Flatbreads are an easy dinner to pull together and, because you'll need to work quickly to top them (so the uncooked bottoms don't steam and soften), this meal comes together quickly. Balsamic onions and pungent fresh cheese cut the sweetness of the figs perfectly. Don't skimp on the fig jam, though--it really drives the fig flavor home.

Liz Mervosh
Source: EatingWell.com, October 2019


Recipe Summary test

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high (400 degrees F to 450 degrees F). Heat butter in a large skillet over medium-low. Add onion; cook, stirring occasionally, until tender-crisp and browned in spots, 10 to 12 minutes. Stir in vinegar, rosemary, pepper and salt; cook, stirring often, until liquid is absorbed, about 2 minutes. Remove from heat.

  • Divide dough in half; shape each half into a ball. Roll each ball into a 12- x 6-inch oval. Transfer to an unrimmed baking sheet (or an inverted rimmed baking sheet) lightly dusted with flour.

  • Slide dough ovals onto oiled grates; grill, uncovered, until lightly charred on bottoms, 1 to 2 minutes. Flip flatbreads, and return to baking sheet. Working quickly, spread top sides of flatbreads evenly with fig preserves. Top evenly with onion mixture, cheese, and fresh figs. Slide flatbreads onto grates; grill, covered, until cheese is softened and flatbreads are lightly charred on bottoms, 1 to 2 minutes. Remove from grill; sprinkle evenly with arugula.

Nutrition Facts

489 calories; protein 14g; carbohydrates 87g; dietary fiber 11g; sugars 28g; fat 9g; saturated fat 4g; sodium 699mg; calories from fat 81kcal.