Ingredients Jump to Instructions ↓

  1. Caramelized Onion

  2. 1 tablespoon olive oil

  3. 1 tablespoon butter

  4. 1 medium onion, thinly sliced

  5. Salt

  6. 1 teaspoon sugar

  7. Crusts

  8. 1 can (11 oz) Pillsbury® refrigerated thin pizza crust

  9. 2 tablespoons olive oil

  10. Salt and freshly ground black pepper

  11. Topping

  12. 1/4 cup peach preserves

  13. 4 slices crisply cooked bacon

  14. 1 cup chopped dried figs

  15. 1 cup crumbled chevre (goat) cheese (4 oz)

  16. 1 pint (2 cups) fresh figs, stems removed, each cut into 8 pieces

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Place silicone baking mat on each of 2 cookie sheets or line each with parchment paper.

  2. In 10-inch skillet, heat 1 tablespoon oil and the butter over medium-high heat. Add onion; stir to coat. Cook about 5 minutes or until onion begins to soften. Reduce heat to medium; sprinkle with salt and stir in sugar. Cook until onion just begins to brown; stir again. Continue to cook 15 minutes longer. Cool.

  3. Meanwhile, cut pizza crust dough in 2 pieces. Roll out each as thin as possible. Place each on cookie sheet. Brush crusts with 2 tablespoons olive oil; sprinkle with salt and pepper.

  4. Bake 5 to 7 minutes or just until crusts begin to brown but are not completely baked.

  5. Remove crusts from oven. Spread each with 2 tablespoons peach preserves. Layer with caramelized onion, bacon and dried figs. Sprinkle with goat cheese; top with fresh figs.

  6. Bake 5 to 10 minutes longer being careful not to over bake crust. Cut each flatbread into 4 rows by 2 rows.

  7. If fresh figs are not in season, the dried figs will be great on their own.

  8. For a bolder flavor, try Gorgonzola or blue cheese.

  9. High Altitude (3500-6500 ft)

  10. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

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