Fig, gorgonzola and red onion flatbread (or dining disaster)

Well, after smugly writing about my cheap, seasonal fig purchases I got round to using them last night in a fig and blue cheese flatbread/pizza-ish thing.

It was all going so well. Looking good, smelling yummy but weirdly taking forever to cook…. In the end, after 45 minutes in the oven at the highest temperature, it became apparent my oven has broken!

So, after a last ditch attempt to grill it we abandoned it and had Store Cupboard Spaghetti with lemon, anchovies and bread-crumbs instead.

But if your oven is in good working order I reckon the below recipe could be delicious.

Fig and blue cheese flatbread

For the base:
200g strong plain flour
170 ml water
2 tablespoons of good olive oil
Half teaspoon fast acting yeast
Half teaspoon of salt

4 super-ripe figs sliced into chunky pieces
Half a ‘pack’ of supermarket gorgonzola crumbled
One red onion
Parmesan shavings

To make the dough, mix all the base ingredients together and knead into a smooth elastic dough. Leave to rise for a couple of hours in a warm place.

Heat the oven to the highest temperature along with the pizza stone/baking tray that you plan to cook the bread on.

Slice up your onions and fry lightly in olive oil until soft. When the dough is ready, knock it back and roll it out. Sprinkle the preheated tray with semolina or flour and place the dough on the tray. Top with onions first then the figs and finally the two cheeses.

Bake for about 10 minutes in the at the highest temperature and serve sprinkled with fresh basil alongside a rocket and balsamic salad.

And if you are wondering how the grilled version turned out – have a look at the below.



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