Margot recently found a recipe for a grilled flatbread pizza with Prosciutto, Arugula and Lemon on page 125 of the June 2011 issue of Cooking Light magazine. This definitely fit the bill. She made it even easier by using fresh Naan bread from the bakery instead of a crust made as part of the recipe.
The next week Margot riffed on this idea with her own recipe for Fig Jam, Caramelized Onion, Goat Cheese and Arugula flatbread pizzas. Another hit, although the gastronomic effect of these made the first one the winner!
Fig Jam, Caramelized Onion, Goat Cheese and Arugula Flatbread Pizzas
2 whole wheat Naan breads from the grocery store bakery
2 oz fig & orange jam (specialty food store item)
2 oz soft goat cheese
1 medium onion, sliced
4 Tbsp butter
Splash of balsamic vinegar
Handful of arugula
Caramelize the onions with the butter. This can be done ahead of time. Warm the Naan in a 400 degree oven for a few minutes. Spread the jam evenly on each of the flatbreads. Cover with the onions. Spoon the goat cheese over the top. Heat in the oven for 5-10 minutes to allow everything to warm and the cheese to melt a bit. Remove from the oven and plate. Toss the balsamic vinegar with the arugula. Top each pizza with the vinegar laden greens and serve.
Quick, easy and full of flavor!