Entrees

Fig, Chévre & Arugula Flatbread

Recipe by Meredith Knowles

Inspired by flavors in Brooklyn, this recipe is savory, hot, and lightly sweet all at the same time. Full of flavor with plenty of room for adaptations, try this pizza and get creative. We promise, this hot pepper honey will be a big hit at your dinner table. 

Prep Time

10 minutes

Cook Time

15 minutes

Yield

1 Pizza

Ingredients

8 ounces pizza dough (at room temperature)
  cornmeal (for dusting)
3⁄4 cup cheese, goat (crumbled (chèvre))
4 figs (large)
2 cups arugula
2 tablespoons balsamic vinegar
1 cup honey (clover)
1 1⁄2 tablespoons pepper, chile (dried, minced with seeds)
  olive oil (for drizzle)

Instructions

Put dried chili peppers (with the seeds) in the bottom of a sterile glass jar. Pour in honey and seal tightly. Let sit 5-7 days and strain. If under time constraint, let sit overnight, but serve without straining.

Preheat oven to 450 F.

Dust counter and rolling pin with cornmeal or flour. Roll out pizza dough until desired thickness is achieved. Transfer to a floured pizza stone or cookie sheet. Drizzle olive oil over dough. Crumble chèvre on top, spreading evenly. Add salt and pepper to season, as well as 1 Tbsp of the balsamic vinegar.

Bake for 10 minutes. Remove from oven and add arugula, thinly sliced figs, and drizzle again with olive oil. Return to oven for 3-5 more minutes. Remove and drizzle with 1 Tbsp of balsamic vinegar. Serve with warm drizzle of hot pepper honey.