Monday, November 1, 2010

Fig and Ricotta Flatbread

This is so simple, with just a few ingredients, but it is delicious!  The ricotta, rosemary, and figs are a heavenly (if not unlikely) combination).  I served this for dinner with an egg and bacon salad, and it was both comforting and elegant at the end of the day. 

With so few ingredients, get the best you can.  I used store-bought pizza dough.  And fat-free ricotta.  And dried figs (they are no longer easy to find fresh here).  My husband did not complain about any of the above.  But, I implore you to at least use fresh rosemary!  This is one of my most helpful strategies in cooking...when using some less than fresh (i.e., canned) ingredients, use fresh herbs and feel altogether less guilty.  Or don't feel guilty at all.  You still cooked dinner, right?

Fig and Ricotta Flatbread
serves 4-6 as a main-dish, more an an appetizer
adapted from 5 Ingredient Fix: Easy, Elegant, and Irresistible Recipes, by Claire Robinson


1 lb pizza dough -- it stretches better if you let it hang out on the counter a half hour before you are going to work with it.
2 Tbsp garlic flavored oil (or 2 Tbsp olive oil and a few shakes of, ahem, garlic powder)
1 1/2 cups ricotta cheese, preferably fresh
1 tsp finely chopped fresh rosemary
salt and pepper
12-16 fresh or dried figs, sliced

1. Preheat the oven to 450 degrees Fahrenheit.
2. Coat an 11 x 17 jelly roll pan with a little extra oil or cooking spray.  Stretch the dough to fit the pan -- you want it to be quite thin.
3. Sprinkle the garlic oil (or olive oil and garlic powder) over the dough.
4. Combine the ricotta and chopped rosemary.  Spread over the dough.
5. Sprinkle the fig slices on top.
6. Pop in the oven, and bake for 12-15 minutes.  Sprinkle with a little more garlic oil and rosemary, if desired, and cut into rectangles before serving.