Fig, Pear and Caramelized Onion Flatbread

Fig, Pear and Caramelized Onion Flatbread

Impress your friends by making your own delectable flatbread topped with caramelized onions, figs, pears, leafy arugula and bocconcini cheese. Slice into appetizer sized pieces for your next ladies night!

Servings
16 people
  • Ingredients

    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 (10 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)

  • Directions

    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

    1. 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.
    2. 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