Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Flatbread with Fig Jam and Manchego
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
This grilled flatbread is a little sweet, a little salty and exactly the kind of side that feels more impressive than it is fussy. Grilling the dough gives it a chewy, charred base that plays perfectly against the sweet fig jam, the sharp nuttiness of Manchego cheese and the peppery bite of arugula. Finished with a drizzle of olive oil and a sprinkle of flaky salt, it’s a quick, satisfying dish that’s just as welcome with a glass of wine as it is alongside whatever else is coming off the grill.
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Directions
- Stretch 8 ounces room-temperature pizza dough into a 9-inch round on a floured piece of parchment; brush with olive oil. Flip onto a grill over medium-low heat and cook until puffed and lightly charred, 2 to 4 minutes per side, brushing with more oil after you flip. Spread with 1 heaping tablespoon fig jam, then top with 2 ounces shaved manchego and 1/2 cup baby arugula. Drizzle with olive oil and sprinkle with flaky salt and pepper. Cut into wedges.
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