The mushrooms make this dish hearty and filling, making it the perfect dinner for busy nights. Preparation. Add the yeast, salt, sugar, olive oil and water to the bowl of a food processor fitted with a metal blade. There is a slight sweetness from the figs, but when compared with the acidity of the balsamic vinegar, the creaminess of the cheese, the saltiness of the prosciutto and the spiciness of the arugula makes it a mostly savory meal. Add the onions, salt, and pepper, and cook for 20 minutes, stirring occasionally. Heat the olive oil in a medium fry pan over medium-low heat. https://www.vermontcreamery.com/recipes/honey-fresh-goat-cheese-flatbread Mushroom, Arugula and Goat Cheese Flatbread. Add all the flour at once, and run the processor until the dough comes together. Place the flatbread on the middle of a baking tray and top with the arugula, apple slices, cheese and pecans and bake for 10 minutes. This recipe for flatbreads is the perfect springtime dish. Top with arugula and a sprinkle of Parmesan cheese. 1 8-inch flat bread or pizza crust One handful of arugula 1/2 an apple, cut into thin slices 1 oz goat cheese, crumbled Crumbled pecans Olive oil for drizzling . Heat your oven to 400F. Drizzle with the balsamic reduction, cut into pieces, and serve.