About a summer ago I was at the Plaza, bopping around, wasting time and money with a friend. The sun was blazing and there is really no shade in the middle of all of those expensive-ass stores so we decided to duck into the closest restaurant, which happened to be Seasons 52. They serve stuff that is "inspired by the season" which is hippy nonsense, but the food was delicious. I had a flatbread pizza with fig and arugula and a few other things I can't remember that inspired this recipe.
Flatbread dough (I used this recipe)
Fresh fig, thinly sliced
Make the flatbread dough first, this is the long part. But you can freeze some of it for later. While the dough is rising or thawing (depending on your pre-planning), caramelize your onions in some butter, and slice your figs. Don't over-cook your onions because they will continue to cook in the oven.
I didn't use exactly the ingredients called for, but whatev. It was still ok.
I also didn't use a food processor or a mixer with a dough hook. I'm a rebel.
Preheat the oven to 450. If you have a pizza stone, good for you.
Roll out the dough on a piece of parchment (on a baking sheet if no stone) for easy transfer to the oven. I actually used my hands to pat it out, it didn't really require a roller.
Then I cut thin slices of room temp brie and placed them on the crust and covered them with about 1/2 the onions. Then I piled on the fig slices and kale, alternatingly... yes, this is a word... and then finished with the rest of the onions.
Pop the whole thing in the oven for 15-18 minutes, until the crust is a lovely brown.
Awesomeness! I was worried that the crust wouldn't crisp up under the weight of the toppings, but no problem at all.
You want to eat it right now don't you? I don't blame you. It is beautiful. It could have even used more of each of the toppings piled on. This crust was a little thick, maybe a roller would have helped...