Author Notes: I recently discovered a wonderful cheese called Smokehaus Blue and have been putting it in everything. Day two of my smoked blue cheese addiction prompted the pairing of the cheese with a sweet fig jam and toasty pecans. The bright and bitter herbs stand up so well and add a perfect vibrancy. I consider it a perfect lunch and have had it three days in a row. Usually I would make the pizza dough, but I wanted this flatbread NOW so I picked up some whole grain dough at Whole Foods which is inexpensive and really good. If you can't find the smoked blue cheese, regular will work, but you should really try to find it. I have also used d'Affinois for my fella who does like stinky cheese. - savorthis
- 1/2 whole grain pizza dough
- 1/2 cup smoked blue cheese, crumbled
- 6 dried figs, thinly sliced
- 1 green onion, thinly sliced
- 2 tablespoons fig jam
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- salt and pepper to taste
- olive oil
- 1 teaspoon aged balsamic vinegar
- 2 handfuls mixed greens and herbs*
- 1/2 cup toasted, ground pecans
- Preheat oven to 500 degrees.
- Divide dough in half, saving half for later. Allow dough to come to room temperature and roll out until it is very thin.
- Sprinkle cheese evenly across dough and put into oven until it all brown and bubbly. Rotate it halfway through and use a basting brush to brush the melted oils around the edge of the dough. If warm lettuce makes you squeamish, you can let it cool a bit.
- While flatbread is cooking, mix jam, mustard, vinegar, lemon juice, s&p together and whisk in enough olive oil to form a good, thick emulsion. Stir in pecans. Toss greens, scallions and figs with enough dressing to thickly coat. Top pizza with greens and fresh black pepper.
- * there are great herb mixes at Whole Foods but I love using parsley, tarragon and dill for their fresh greeniness and a little arugula is great for a little bite. But most herb combinations work well. It also would not hurt to fold some paper thin slices of a fabulous salumi in there.