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Prep 30min
Total40min
Ingredients13
Servings8
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Ingredients
Caramelized Onion
1
tablespoon olive oil
1
tablespoon butter
1
medium onion, thinly sliced
Salt
1
teaspoon sugar
Crusts
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
2
tablespoons olive oil
Salt and freshly ground black pepper
Topping
1/4
cup peach preserves
4
slices crisply cooked bacon
1
cup chopped dried figs
1
cup crumbled chèvre (goat) cheese (4 oz)
1
pint (2 cups) fresh figs, stems removed, each cut into 8 pieces
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Steps
1
Heat oven to 400°F. Place silicone baking mat on each of 2 cookie sheets or line each with parchment paper.
2
In 10-inch skillet, heat 1 tablespoon oil and the butter over medium-high heat. Add onion; stir to coat. Cook about 5 minutes or until onion begins to soften. Reduce heat to medium; sprinkle with salt and stir in sugar. Cook until onion just begins to brown; stir again. Continue to cook 15 minutes longer. Cool.
3
Meanwhile, cut pizza crust dough in 2 pieces. Roll out each as thin as possible. Place each on cookie sheet. Brush crusts with 2 tablespoons olive oil; sprinkle with salt and pepper.
4
Bake 5 to 7 minutes or just until crusts begin to brown but are not completely baked.
5
Remove crusts from oven. Spread each with 2 tablespoons peach preserves. Layer with caramelized onion, bacon and dried figs. Sprinkle with goat cheese; top with fresh figs.
6
Bake 5 to 10 minutes longer being careful not to over bake crust. Cut each flatbread into 4 rows by 2 rows.
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If fresh figs are not in season, the dried figs will be great on their own.
For a bolder flavor, try Gorgonzola or blue cheese.
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No nutrition information available for this recipe
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