Smoked blue cheese and mixed greens flatbread with fig, pecan vinaigrette

By savorthis • March 22, 2012 • 3 Comments

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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. 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. - savorthis

Serves 2

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
1/2 lemon, juiced
1 teaspoon dijon mustard
salt and pepper to taste
olive oil
1 teaspoon aged balsamic vinegar
mixed salad greens
1/4 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.