Fig and Arugula Flatbread
I cannot stop eating this fig and arugula flatbread. I know that I need to slow down a bit, because too much of a good thing and I’ll get sick of it blah blah. But my self-control is limited and this flatbread pizza whatever you want to call it is SO FREAKING GOOD.
I first tried this fig flatbread concept at this incredible vegan restaurant called SunCafe in LA while I was visiting my sister, way back before I moved to LA. I was having a really bad endometriosis flare-up (if you don’t know what endometriosis is, check out this amazing documentary). I was permanently attached to a heating pad because my endometriosis was kicking my butt (or, rather, what felt like someone kicking me in the stomach). I was miserable and cranky that I had to miss out on so many of the things we had planned to do, but Lissy got me this fig and arugula flatbread from SunCafe and brought it home. It was so delicious, and it really cheered me up. Even if I couldn’t leave the house, at least I could get all of this incredible vegan food delivered (because you can get vegan food delivered in LA so you can imagine how my bank account is really suffering right now).
Ever since then, I wanted to remake this pizza concoction. And it was a complete success. It’s a sweet, tangy, savory mix of flavors that goes together perfectly on a soft, gluten-free, grain-free flatbread. Serve this at your next dinner party and wait for the rave reviews! Or just make a whole one for yourself, and eat it for a whole week, because you can.
Fig and Arugula Flatbread
Ingredients
2 cups otto’s cassava flour (or regular wheat flour)
3/4 tsp salt
1 cup + 3/4 cup warm water
1 tsp maple syrup
1 packet dry active yeast (2 1/4 tsp)
Olive oil
10 oz dried figs (or fresh figs, depending on preference)
Balsamic vinegar reduction
Handful of arugula leaves
1 cup raw cashews, soaked in warm water for 1 hour
1 cup cold water
1 tsp lemon juice
1/4 tsp salt
1 clove garlic
Instructions
First, soak 1 cup cashews in warm water and leave it while you make the dough.
To make the dough, add 1 tsp of maple syrup to 3/4 cup warm water in a small measuring cup. Pour in the packet of dry active yeast and stir to dissolve. Wait about five minutes for the yeast to foam up.
In a large bowl, mix 2 cups otto’s cassava flour + 3/4 tsp salt in a large bowl. Once the yeast mixture is foamy, add it to the flour and salt mixture and stir well. Add more warm water 1/4 cup at a time until the dough is no longer crumbly but is pliable, and not wet or sticky. I got up to 1 cup of water, but depending on the type of flour you use, yours may differ slightly.
Knead the dough for a minute to make sure all of the flour is incorporated. Take a clean bowl and wipe olive oil along all the sides, then place the ball of dough inside. Cover with a paper towel and let the dough rise for an hour.
Slice your dried figs, then put aside. I couldn't find fresh figs in my supermarket, but would love to try this with fresh figs when they're in season.
Wash and rinse a handful of arugula, and put aside as well.
Preheat the oven to 500F. Once your dough has risen for an hour, roll it out on a piece of parchment paper about 1/4 inch thick to make a large rectangle the size of an oven tray. Bake at 500F for 10 minutes.
While the dough is baking, make the cashew cheese. Drain and rinse the cashews, then add cashews, a cup of cold water, salt, garlic, and lemon juice to a blender or food processor and blend for 30 seconds until you get a smooth, creamy sauce.
When the dough is finished baking, take it out but leave the oven on. Place the sliced figs on the dough, then drizzle with as much balsamic reduction and cashew cheese as you want, and top with arugula.
Bake for another 5 minutes at 500F, then slice with a pizza cutter and serve warm.