Fig & Ricotta Flatbread Pizza

Ingredients

• 2 cups Pamela's Pizza Crust Mix
• (yeast is included in the mix)
• 1 cup plus 2 tablespoons warm water
• 2 tablespoons olive oil
• ¼ cup gluten free cornmeal
• olive oil, to brush on the crust
• ⅔ cup ricotta
• 1 cup sliced figs
• a few dollops of pesto
• a handful of arugula
• 2 tablespoons pistachios, toasted & crushed
• drizzle of honey (optional)
• drizzle of balsamic vinegar

Instructions

1. Preheat oven to 475. Mix the pizza dough according to package directions. Use a little cornmeal to help form the dough into (about) 2 10-inch pizzas. Since the dough is sticky, we put it between 2 pieces of parchment and rolled the crusts out with a rolling pin.
2. Partially bake them (on parchment) for 8-10 minutes or until they're cooked in the middle and cohesive enough to lift off in one piece. Brush with olive oil and grill for 1-2 minutes on each side.
3. Top grilled flatbreads with ricotta, sliced figs, a few dollops of pesto, arugula, pistachios, honey, and balsamic vinegar (or balsamic reduction).
4. Optional step: make a balsamic reduction by simmering vinegar over low heat in a small saucepan. Stir frequently until it's evaporated into about half the amount you started with.