Disclosure: I received samples of California dried figs and a variety of OXO tools because I am a registrant for Eat, Write, Retreat. By creating and posting this recipe, I am eligible to win prizes via the Amazing Apps Culinary Challenge. As usual, all thoughts and opinions are my own. I love both OXO and California dried figs.
Figs and salami? Really?
Yes, I say. Don’t knock it before you try it.
The combination is divine. They go together like salt and pepper, peanut butter and jelly, or Cheech & Chong.
I have always loved figs and salami. I think it’s two foods I remember my grandparents by. My grandfather had a friend who owned a fig tree and there was nothing better than eating them right off the tree. As a kid, my lunch consisted of salami sandwiches on white bread when I stayed at their house during summer vacation. The bread was so squishy it got stuck to the roof of your mouth. Remember that? These days I don’t eat many salami sandwiches on white bread but you can count on it being on my Italian hoagie. You can also count on this salty rich meat pairing nicely with some sweet and chewy golden figs.
The thoughts behind this recipe came to me when I received a wonderful package in the mail a few weeks ago. It is part of the Amazing Apps Culinary Challenge and included two pounds of luscious dried California figs along with some nice OXO kitchen tools. I had to create an appetizer and I couldn’t think of a better pairing.
As much as I love salami, it doesn’t have much nutritional value. So adding some figs to the mix, makes me feel a little better about this flatbread. Figs are fat, sodium and cholesterol free. They are rich in antioxidants and just three to five figs contain five grams of fiber. I used golden figs because I thought the color was pretty next to the bits of green arugula but feel free to use the darker varieties in this recipe also.
Just try making this flatbread. My husband was a little suspicious when I told him what was on it. But after trying a piece, he patiently waited to devour the second flatbread after I photographed it.
Only two more weeks until the Eat, Write, Retreat Conference in Philadelphia and I couldn’t be more excited. Of course, the winners of this challenge will be announced but I am looking forward to learning, eating and laughing with some amazing bloggers. I can’t wait to share my experience and photos with you.
- 2 TBS olive oil
- 16 ounces fresh pizza dough
- 8 ounces goat cheese
- 4 ounces thinly sliced Genoa salami, cut in strips
- 1 cup chopped arugula
- 1 cup sliced dried golden figs
- ½ cup crumbled feta cheese
- 3 to 4 TBS balsamic syrup or reduction
- Preheat oven to 450 degrees.
- Grease two baking pans with some of the olive oil.
- Divide pizza dough into two equal portions. Roll each piece into a thin oblong shape. Place each one on a baking sheet and brush with the remaining oil.
- Bake for five minutes, piercing the dough if it starts to bubble.
- Remove from oven and spread the goat cheese on each flatbread.
- Top with salami, arugula and figs. Sprinkle with the feta cheese.
- Bake for another 8 to 10 minutes or until crust is golden and cheese starts to melt.
- Drizzle with balsamic syrup before cutting into pieces and serving.