Grilled Flatbread w/ Caramelized Onions and Figs

Vegan grilled flatbread topped with arugula and figs

Grilled Flatbread w/ Caramelized Onions and Figs

This vegan and gluten-free grilled flatbread features beautifully caramelized onions, sun dried figs, and fresh arugula. It is grilled perfection for a delicious and wholesome summer meal.

5 from 1 vote

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Prep Time: 30

Cook Time: 20

Total Time: 40

Servings: servings

Calories: 192kcal

Author: Sarah McMinn

Ingredients

Flatbread Crust

1 box Simple Mills Almond Flour Mix Pizza Dough
⅓ cup warm water
2 tbsp. olive oil
2 tbsp. apple cider vinegar

Flatbread Toppings

1 large yellow onion, thinly sliced
1 tbsp. olive oil
½ tsp. salt
4-5 St. Dalfour, Luscious Figs, cut in half
2 tbsp. Now Foods Raw Walnuts, roughly chopped
2-3 tbsp. soft vegan cheese, optional
1 large handful fresh arugula
1-2 tsp. Reduction of Balsamic Vinegar of Modena
1-2 tsp. La Tourangelle Roasted Walnut Oil
pinch of sea salt

US Customary - Metric

Instructions

Start by making the crust. Preheat the oven to 350F. In a large bowl, whisk together the water, 2 tablespoons of olive oil, and apple cider vinegar. Add the pizza dough mix and mix until the dough is completely hydrated.
Note: You may need to add 1-2 tablespoons of water if your dough is crumbly.
Roll the dough out on a parchment lined baking sheet so that it is about ⅛ inch thick. Par-bake the crust for 15 minutes.
While the crust is cooking, caramelize the onions. Thinly slice the onion. Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Cook the onions slowly, stirring them every few minutes. After 10 minutes, sprinkle with a pinch of salt and continue to cook for another 5-10 minutes until onions have reduced in size and are caramel in color. Remove from heat.
Preheat your grill to 450. You can either use an outdoor grill or an electric grill. Brush walnut oil over both sides of the par-baked flatbread and grill on one side for 4-5 minutes. Flip the flatbread. Top it with an even layer of caramelized onions, figs, walnuts, and vegan cheese (if using). Cover the grill and cook for another 4-5 minutes. When the crust is cooked all the way through and the toppings are heated, removed from the grill.
Top with walnut oil, balsamic reduction, and fresh arugula. Serve immediately.

Notes

Serving and Storing - Serve the grilled flatbread fresh and hot from the grill. It is a perfect appetizer to share if you cut it into small pieces. You should be able to pick it up easily and eat with your hands. Store the flatbread in the refrigerator for up to 3 days. Before storing, let it cool down to room temperature. You can wrap it in cellophane, place it in a large sealable bag, or place in an airtight container. You can reheat it again on the grill or in a conventional oven or toaster oven.

Nutrition