Fig, Pear and Caramelized Onion Flatbread

• 

  Caramelized Onions

  • 2 Tbsp canola oil (30 mL)
  • 1/4 tsp pepper (1 mL)
  • 4 large onions, thinly sliced (4)
  • 2 cloves garlic, minced (2)

  Flatbread

  • 1 1/2- 2 cups all-purpose flour (375 - 500 mL)
  • 1/2 cup whole-wheat flour (125 mL)
  • 2 Tbsp wheat germ (30 mL)
  • 2 1/4 tsp quick rising instant yeast (11 mL)
  • 1/4 tsp salt (1 mL)
  • 1 cup warm water (250 mL)
  • 1 Tbsp canola oil (15 mL)

  Toppings

  • 1 cup caramelized onions (250 mL)
  • 8 balls bocconcini cheese, sliced (120 g)
  • 8 fresh or dried figs, thinly sliced (8)
  • 2 pears, cut into thin slices (2)
  • 2 cups baby arugula leaves (500 mL)
  • 2 Tbsp balsamic vinegar (30 mL)
  • 1 Tbsp canola oil (15 mL)

• 

  Caramelized Onions

  1. In large non-stick sauté pan, heat canola oil over medium heat.
  2. Add onions and garlic. Reduce heat to medium-low. Cover and cook onions and garlic for approximately 15 minutes, stirring frequently, until onions are softened. Remove lid and continue to cook, stirring occasionally, until onions are caramelized, about 30-35 minutes longer. Add a bit of water if the onions begin to stick to the pan.
  3.  Season with pepper.

  Flatbread

  1. In a large bowl, mix 1 cup (250 mL) all-purpose flour, whole-wheat flour, wheat germ and yeast and salt. Stir in warm water and 1 Tbsp (15 mL) canola oil. Gradually stir in enough of remaining all-purpose flour to make a soft dough.
  2. Knead on lightly-floured surface until smooth and elastic, about 6 minutes. Shape dough into ball. Cover and let rest for 10 minutes.
  3. Divide dough into two equal balls.  Set aside one ball for a later use.  Refrigerate for 8 hours or can be kept in the freeze for 1 month.
  4. Roll out the ball into 8 x 12 inch (20 x 30 cm) oval. Transfer to lightly oiled baking sheets.  Prick surfaces all over with a fork.
  5. Bake at 400°F (200°C) for about 12-15 minutes or until golden brown. Remove from oven.

  Toppings

  6. Place cheese, figs, pears on the warm flatbread.  Return to 400°F (200°C) oven for 13-15 minutes or until cheese has melted and toppings are hot.
  7. Meanwhile, in a bowl, toss arugula with balsamic vinegar and 1 Tbsp (15 mL) of canola oil. Top flatbread with salad mixture.  Serve immediately.

Nutritional Analysis

Serving Size

1 slice

Servings

16 slices

Calories

150

Total Fat

5 g

Saturated Fat

1 g

Cholesterol

0 mg

Sodium

40 mg

Carbohydrates

23 g

Fiber

2 g

Sugars

4 g

Protein

5 g

Potassium

54 mg

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