Tuesday, September 11, 2012

Honey, Fig and Goat Cheese Flatbread

Goat cheese again?! Yes, goat cheese again. I really don't eat too much of it, but if there's an offering, I'm taking it. Offending the goats is the last thing I want to do. So, also a part of my Juicy Sunday, Lindsay and I made some flatbreads and salad for lunch, and enjoyed the company of some friends. We had been talking about making this recipe during our honey harvest party in Michigan, as the figs and goat cheese are topped off with a sexy drizzle of honey. I had to fly home from that Michigan trip and wasn't able to smuggle my honey through  airport security, so I have waited weeks to be reunited with it. Charles and Lindsay drove all our honey back to Florida...reunited and it feels so good.

Back to the flatbread. It would be just as tasty (and maybe a little easier) to use the pre-made dough ball they sell at Publix or any bakery, but we used a breadmaker to create the dough from scratch. A pretty simple mixture of ingredients - flour, egg, salt, sugar, oil -all thrown into the bread machine. It does the rest. It's quite simple. And you can avoid some of those hard-to-read ingredients that are often found in the frozen or pre-made pizza crusts. 

After the dough was rolled out, it was put on a nice hot grill for just a couple of minutes on each side. It's cool to watch how fast the dough cooks this way; it gives it a nice crispy exterior. 

Next, crumbled goat cheese, figs and a light layer of mozzarella was added to seal everything on, and then it was placed back on the grill for about 5-7 minutes. Lastly, it was topped off with arugula and drizzled with honey. Yum.

In addition, we made another flatbread to give some variety to our guests. This one was layered with sun dried tomato paste, mozzarella, deli sliced pepperoni and turkey, red onion, kalamata olives and tomatoes. Lookin good over here...