Pizza Night! Fig, Caramelized Onion, Arugula Salad and Goat Cheese
Active Time: 40 minutes / Cook Time: 20-25 minutes / Total Time: 40-45 minutes
Makes 4 servings
- 1 1/2 cups garbanzo bean flour, sifted
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1/2 teaspoon thyme and oregano
- 1/2 teaspoon sea salt
- For the toppings:
- Leftover caramelized onions from Day 3 or 2 yellow onions, sliced into half-moons and ½ tablespoon ghee or coconut oil
- 6 dried figs, sliced and soaked in 1 cup hot water (if you cannot find figs, dried apricots or dates can be substituted)
- 4 oz. goat cheese, crumbled
- For the salad:
- 5 oz. baby arugula
- juice of one lemon
- ¼ cup extra virgin olive oil
- large pinch flaky sea salt, such as Maldon
- ¼ cup toasted pine nuts*
*To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!
- If you need to caramelize onions: Heat 1/2 tablespoon ghee or coconut oil in a medium skillet over medium heat until bubbling. Add onions and sauté until translucent, about 3 minutes. Reduce heat to the lowest setting, cover, and let onions cook for 30-45 minutes, stirring occasionally. I usually check on the onions every 15 minutes or so, and quickly mix them each time. The onions are caramelized when they are sweet and browned, but not burnt.
- Whisk together all of the crust ingredients and let sit for 5 minutes.
- To make the crust, turn on your oven's broiler and place a rack as close to the flame as possible.
- Line a 10 X 12-inch square baking tray with all natural parchment paper. Use your hands to mold the parchment around corners, and cut to fit the baking dish as best you can.
- Pour liquid flatbread crust into your prepared baking tray.
- Place in the oven for about 8 minutes. Be careful here, and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
- Remove crust from oven and wearing oven mitts, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
- Return the crust to the oven to crisp, about 3-5 minutes. Again, watch the crust closely so it does not burn. Once browned, remove crust and lower the oven to 400° F.
- Top the crust evenly with the caramelized onions, leaving a ½-1” border around the edge. Place back in the oven for 5-10 minutes, or until the onions are heated through.
- In a large bowl, toss the arugula with the lemon juice, olive oil, and salt. Set aside.
- Drain and pat the figs dry. Remove the pizza from the oven and scatter with figs and goat cheese. Cut the pizza into 10 pieces.
- Serve 3 pieces of pizza per person for dinner, topped with arugula salad and 1 tablespoon of pine nuts per serving, along with ½ of the additional salad on the side.
- Package remaining pizza, salad, and pine nuts separately in airtight containers for lunch tomorrow. Refrigerate until needed (pine nuts do not need to be refrigerated).