From B Metro Whats Fresh Column

Makes four flatbread pizzas

2 cloves garlic

1 yellow onion, sliced into thin rounds

5 large figs, sliced

3 tablespoons virgin olive oil

1½ pound pizza dough (from local store or make your own)

1 jar pesto sauce

2 cups shredded mozzarella

½ cup sliced Gruyere (small strips)

1 package prosciutto piccante

1 cup cherry tomatoes, sliced

1 cup fresh arugula

½ cup fresh basil

Reduction of balsamic vinegar (I used Fini Medena brand.)

Cut the pizza dough into four pieces, and with a little flour on a cutting board, roll the dough into four  ^{1/8 –} inch thin flatbreads. Then, put the dough on a two baking sheets lined with parchment paper. Cut off the ends of two cloves of garlic, and place them in a pan with some olive oil, and bake for 15 minutes at 400 degrees. (Note these shouldn’t be too well done; they will cook on the flatbread.) While the garlic is roasting, add the onions to a hot pan with a little olive oil and cook until brown to caramelize, and then put them aside into a bowl.  Spoon a thin layer of pesto on each flatbread, and then add a light coating of mozzarella to each flatbread. Take out the garlic, and cut or squeeze the garlic from the clove. (Be sure use an oven mitt, cooking glove, or wad of paper towels because the clove will be hot!) Arrange the fig pieces, small strips of prosciutto, tomatoes, caramelized onions, and garlic on the flatbreads. Add the thin slices of Gruyere cheese sparingly over the top, and then put in the oven  for 10 to 15 minutes at 400 degrees or until cheese it browned and the crust is done. Garnish with fresh arugula, basil, and a little squeeze of the reduction of balsamic vinegar on each fig, and enjoy.