Duck and Fresh Fig Flatbread

For the dough:

1 tsp. salt

2 cups flour

1 cup hot water

1 Tbl. honey

1 Tbl. extra-virgin olive oil

For the sauce:

2 Tbl. unsalted butter

2 Tbl. all-purpose flour

1 cup heavy cream

3 oz. gorgonzola cheese

For the toppings:

3 cups arugula, rinsed

. cup Black Mission figs, stems

removed and quartered

. lb. Grimaud Farms pre-cooked duck

. cup pear, sliced thinly or cubed

3 oz. gorgonzola, crumbled

. cup caramelized onions

For the dough, in a food processor, combine salt and

flour. With the processor running on low, add the water,

honey and oil until a ball forms. Turn out the dough onto

a well-floured surface and knead until no longer sticky.

Allow dough to rest for 15–20 minutes.

For the sauce, in a small saucepan, melt the butter and

whisk in the flour. Add the cream and whisk until well

combined. Add 3 ounces of the gorgonzola, whisking until

melted and well-combined. Keep on a very low heat until

ready for use.

Preheat oven to 500° with a baking stone in place (if

you don’t have a baking stone, you can use a pizza pan

and finish the crust directly on the rack for the last 5

minutes of cooking.)

Roll out dough to your preferred thickness. Spread top

with 1 cup of the cheese sauce. Top with arugula. Add

remaining topping ingredients evenly over the top of the

flatbread.

Reduce the oven temperature to 350° and bake

flatbread for about 20 minutes. After 15 minutes of

cooking, watch it so that the duck, cheese, and crispness

of the flatbread are done to your preference.

Serve with the Mettler Pinotage!