We've talked before about how I'm very much a planner when it comes to my weekly meals. If I didn't take this approach, I'd be left standing in front of the refrigerator most nights after work trying to throw something acceptable together for dinner.
I find that shopping with purpose, list in hand, almost always saves me time and money and it's a routine I've been in now for at least the last five years. With my work schedule, I don't have a lot of time to wander aimlessly through the farmers market without the slightest notion as to what my dinner plans are for the next few days. So when I embraced this shopping method last weekend, I felt unnerved in a really good way.
I didn't go completely blind. I had a short list of a few things we needed for the coming week, but decided that Saturday's dinner would be completely inspired by what we found. In addition to gorgeous purple peppers, heirloom tomatoes and grass fed skirt steak, the jeweled figs called out to me. That's when the wheels started turning and within a few seconds of brainstorming with Andrew, a basket of figs turned into flatbread with fresh ricotta and spicy arugula. Maybe a drizzle of local honey. Market day left us feeling inspired and excited for the months of fresh produce ahead. Not a bad way to start July, I'd say.
FIG FLATBREAD // RICOTTA, HONEY AND ARUGULA
Serves 4 to 6
Everything tastes better fresh from the farm. The drizzle of honey just before serving adds a touch of sweetness to this mostly savory version of summer pizza. Because the toppings don't need as much time cooking, bake the flatbread for five minutes before quickly spreading on the ricotta and figs. Finish in the oven until golden brown and the arugula has wilted.
1 recipe pizza dough
Cornmeal, for dusting
1 cup ricotta cheese
6 large figs, quartered and chopped
Handful of arugula, torn or roughly chopped
Drizzle of honey
Preheat a pizza stone in your oven for at least 30 minutes at its highest temperature setting. Divide the dough into two balls and use your fingers to gently press it out into a rectangular shape. Sprinkle the pizza stone with cornmeal and place both flatbreads on top. Bake five minutes.
Remove flatbreads from the oven and evenly distribute the ricotta and figs. Top with half of the arugula. Bake another 5 to 7 minutes, or until golden brown and crisp.
Slide onto a cutting board and add remaining arugula and drizzle with honey. Slice and serve.