Figgy Goat Cheese Flatbread Pizza

I learned this delicious little trick at Carleton from my boss!  Fig jam tastes heavenly with goat cheese. The caramelized onions perfectly blend into the sweetness of the fig jam, too!

To make two flatbread pizza crusts (12 inches in diameter), combine

• 1 3/8 cup lukewarm water
• 3/4 T yeast
• 1/2 T sugar

and let it sit for 10 minutes.  Mix in

• 3/4 T yeast
• 1/8 cup olive oil

On a floured surface, briefly knead in

• 1 cup wheat flour
• 2 cups all purpose flour

Place the dough in a bowl covered with a towel. Situate the dough somewhere warm for two hours so it can rise.

Preheat the oven to 450.  If you have a pizza stone or cast iron skillet, preheat it as the oven preheats.  Caramelize two onions and slice some ham into strips.  When the dough has finished rising, split it into two.  On a floured (and potentially corn mealed) surface, roll the dough out until it reaches about 12 inches in diameter.  Spread on a thin layer of fig jam (about 2 heaping tablespoons), add half of the caramelized onions, sprinkle on chunks of goat cheese, and finally add the ham strips.  Transfer the pizza to the stone or the cast iron and bake for about 12 minutes.  Repeat for the second half of the dough.