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Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette Recipe

Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette

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Average Rating:

Total Reviews: 10

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  • on June 14, 2013

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    I am sick & tired of watching cooking shows then going to the recipe & is totally different. 1 cup of wine Bobby??? Really? I was going to buy your book because everything looks amazing but given the recipe, not so much!!! I find this is with many cooking shows, not just his. I bought a $20 bottle of napa valley wine & it was a waste of my money. Damn these cooking shows! Not what they appear to be. Recipes posted seem to be an afterthought or something.......

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  • on September 18, 2012

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    I made this for dinner last night and the pizza was wonderful. I loved the figs, blue cheese and I used pepperjack cheese also. The reduced wine vinaigrette was terrible, it was so bitter, a waste of time to make. I think a reduced balsamic vinaigrette might have been better.

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  • on September 10, 2012

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    Fantastic tastes and fun to do. Just watch your time on the grill because the dough will cook up very quickly. WARNING: recipe as printed has a huge mistake. It calls for one CUP of wine, but Bobby uses an entire bottle on the show. I'm sure of that because I caught a repeat of the show after making the dish. In the correct version the reduced wine/oil mix appears to be almost syrupy; but if you follow the printed directions, it will be quite watery. Tasty, yes, but nothing like what Bobby produced on the show.

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  • on June 29, 2012

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    This was fabulous!! I didn't have the Jack cheese and used provolone instead. Was perfect. Served this to guests along with a flank steak and a great chardonnay for the girls to go with the pizza and a cab for the guys to go with the steak. WOW, It was amazing.....

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  • on August 31, 2011

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    Wow! This was amazing. I wasn't sure my husband would like fresh figs so I did this as an appetizer. Next time it will be the meal. I did not have parsley so I put Arugula on top. Fab. The crust was amazing and the combination of the sweet fig and the bite of the blue cheese are a great combination. The Red Wine Vinaigrette was amazing. I will use that for other dishes as well. We are trying to do more vegetarian meals at our house. With a dish like this we won't miss meat. Thanks Bobby.

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  • on August 20, 2011

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    This is fabulous. I tweaked the toppings (wanted goat cheese with the figs instead of blue cheese but you cannot beat the crust recipe and method. YUMMY!

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  • on August 02, 2011

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    This was such a delicious take on a new way to make pizza. It had so much flavor to it. I didn't have rice wine vinegar on hand so I used red wine vinegar which was fine. I also substituted blue cheese for gorgonzola instead. The figs & cheese are a decadent pairing!

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  • on July 11, 2011

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    This meal was sexy! I made two pizzas, one with Greek olives, jalapenos, feta cheese, tomatoes and fresh basil and mozzarella. The other pizza was made with breakfast bacon, mozzarella, tomatoes and fresh basil. No pizza sauce, I made the red wine reduction sauce. I though the red wine sauce would only work with the Greek style pizza, but it goes on anything. I put it on the bacon pizza too. This was a delicious second course to cedar plank salmon. It was a perfect summer meal. I am addicted. Next weekend, I plan to perfect the recipe. Totally delectable.

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  • on June 18, 2011

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    The best crust I've had yet. I did not grill the flatbread, but baked it. I changed the top a bit too. My husband wants me to make this crust every time we have pizza now. Excellent

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  • on June 12, 2011

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    Fantastic

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