Fig And Ricotta Cheese Flatbread

• 1 package (2 1/4 teaspoons) active dry yeast
• About 1 teaspoon salt
• 2 tablespoons olive oil
• About 3 1/2 cups all-purpose flour
• 3 red onions (about 1 3/4 lb. total), peeled, halved, and thinly sliced
• 2 tablespoons balsamic vinegar
• About 1/4 teaspoon pepper
• About 1/4 cup yellow cornmeal
• About 2 cups (1 carton, 15 oz.) ricotta cheese
• 1 pound firm-ripe figs, rinsed, stem ends trimmed, and halved lengthwise
• 1/2 cup chopped walnuts
• 1/2 cup crumbled blue cheese (about 3 oz.), optional
• 3 ounces arugula leaves (about 2 cups), rinsed and crisped

1. In a large bowl, sprinkle yeast over 1 1/2 cups warm (110u0b0) water. Let stand until softened, about 5 minutes. Stir in 1/2 teaspoon salt and 1 tablespoon olive oil. Gradually mix in 3 1/2 cups flour until a soft dough forms.
2. If using a mixer, beat with a dough hook on high speed until dough no longer feels sticky and pulls cleanly from sides of bowl, 5 to 7 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time.
3. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour as needed to prevent sticking. Place dough in an oiled bowl and turn to coat.
4. Cover and let rise in a warm place until doubled, 35 to 45 minutes.
5. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir onions in remaining 1 tablespoon olive oil until very limp, 25 to 30 minutes. If onions start to burn or stick, reduce heat and stir in 1 tablespoon water. Add balsamic vinegar, 1/4 teaspoon pepper, and 1/2 teaspoon salt and stir until liquid is evaporated, 1 to 2 minutes longer.
6. Scrape dough onto a lightly floured board; press gently to expel air. Divide into four equal pieces. Place pieces on floured board and cover with plastic wrap; let rest 10 minutes. Roll or stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each oval on a cornmeal-dusted 12- by 15-inch rimless baking sheet; stretch dough, if needed, to reshape.
7. Arrange about 1/2 cup red onions evenly over each oval. Drop ricotta in 1/2-tablespoon portions over onions (about 12 on each oval); arrange figs, cut side up, around cheese. Sprinkle about 2 tablespoons walnuts and 2 tablespoons blue cheese (if desired) evenly over each oval.
8. Bake in a 450u0b0 regular or convection oven until crust is well browned on top and bottom, 15 to 20 minutes (10 to 15 minutes in a convection oven). If baking two sheets in one oven, switch their positions halfway through baking. Slide each flatbread onto a cutting board or plate. Mound arugula leaves equally on top; cut each oval in half lengthwise, then crosswise into eight slices. Add salt and pepper to taste.
9. Nutritional analysis per appetizer serving.

active dry yeast, salt, olive oil, flour, red onions, balsamic vinegar, pepper, yellow cornmeal, ricotta cheese, figs, walnuts, blue cheese, arugula

Taken from www.myrecipes.com/recipe/fig-ricotta-cheese-flatbread (may not work)