Fall Recipe Cambozola and Fig Flatbread
A Provençal twist on pizza from a delicious fig(ment) of David Allen Scott’s imagination, as he takes an abundance of gifted sweet figs and turns them into a savoury delight for two with cambozola. Read more on David’s insightful idea here…
Cambozola and Fig Flatbread
- 1 large sheet lavash
- 1 large Egg white
- 6 oz Cambozola cheese without the rind, at room temperature
- 2 tbsp fresh thyme leaves 1 teaspoon if using dried
- 16 (approx 1lb) figs cut into 1/4-inch thick slices
- a handful of pine nuts
- Freshly ground black pepper
- Extra virgin olive oil
- Preheat oven to 400°F (200°C).
- Place the lavash on a baking sheet and brush with a little egg white. Place in the oven for 1 minute to seal the bread.
- Let cool.
- Once cool, mix the remaining egg white with the softened cheese and spread evenly over the entire lavash.
- Sprinkle with half the thyme leaves (or all the dried thyme, if using).
- Layer the figs on top of the cheese, as if they were roofing shingles.
- Sprinkle with the pine nuts and remaining fresh thyme leaves.
- Lightly salt and generously pepper the top of the flatbread.
- Drizzle with olive oil, and bake for 11-12 minutes until edges are crisp and brown and figs are soft.
- Cut into quarters and serve immediately.