Fig, salami, and goat cheese flat bread

You don't need to say goodbye to salami when you are trying to make a very healthy dish. You could combine it with fig, goat cheese and flat bread just like this recipe from Cherry on my Sundae. 

1 package active dry yeast
1/2 tsp sugar
3/4 cup warm water (105-110 degrees F)
1 3/4 cup all-purpose flour
1 tsp coarse salt
1 tsp oil
1/2 cup balsamic vinegar
18 1-ounce slices salami
8 ounces fresh goat cheese
15 figs, sliced in quarters
Mixed mesclun greens, optional

  1. Make the flat bread dough by stirring together the yeast with the sugar and water. Let stand for 5 minutes or until foamy. Combine yeast mixture with flour and salt in the bowl of a stand mixer. Mix until a rough dough forms. 
  2. Switch to a dough hook and knead on medium speed for 3-4 minutes or until smooth and elastic. Lightly coat a bowl with oil. Transfer the dough to the oiled bowl, cover with plastic and let rise in a warm area for 1 hour or until doubled in size. 
  3. While the dough is rising, prepare the toppings. Pour balsamic vinegar in a small saucepan. Bring to a boil over high heat. Let the vinegar reduce until half the amount and slightly thick. Remove from heat and let cool. 
  4. Preheat oven to 450 degrees F. Place a pizza pan in the oven while preheating.
  5. Punch down dough. Transfer to work surface and divide into 3 portions. Roll out each portion into a 9-inch circle. Carefully remove the pizza pan from the oven and lay the rolled dough on top. Spread 6 slices salami and 5 figs, quartered. Crumble goat cheese on top. Bake flat bread in the oven for 5 minutes or until the dough is golden brown. Remove flat bread from the oven and garnish with the mixed greens. Drizzle with the reduced balsamic vinegar. 
  6. Repeat with the remaining flat breads. Serve.
Posted by Diane Araga, on September 27, 2013 at 9:00 AM