Where ever you live, you will find ingredients around that can be used in a variety of recipes, showing that any pantry can be full of abundance. We can also take from the sources of the wide world to combine those elements into our dishes as well, making a true salute to flavor!

We’ll begin by hailing to an ancient tradition, that of the most basic staple, the flatbread. The history of flatbread pizza begins when different ancient cultures produced flatbread that they sprinkled toppings to add some variety. Foods similar to pizza have been made since the Neolithic Age. The food that came before pizza was probably focaccia (a flatbread to which very minimal sauces and/or toppings were added). The word pizza was first documented in AD 997 in Gaeta, Italy. The word came later in parts of Central and Southern Italy. The innovation that led to flatbread pizza was the use of tomato as a topping. Modern pizza was developed in Naples, Italy, when tomato was added to focaccia in the late 18th century. For us, we’ll take this tradition for our Mediterranean Flatbread Pizza with Figs and Arugula. Health wise, figs are an edible fruit that grows on a tree, and they are packed with nutrients such as iron, calcium, potassium and fiber. There are hundreds of varieties of figs which range dramatically in size and color. And leafy greens are always a critical part of a healthy diet. And as always, extra virgin olive oil is a key component of the Mediterranean diet and seems to account for the protective effect against cardiovascular disease. In one major study, those who ate the Mediterranean diet, overall mortality from all causes was reduced by 70% compared to the other group. There’s nothing unexpected in eating like a Mediterranean. Quite simply, it is eating in moderation, steering clear of large amounts of processed foods, red meats and highly saturated fats. It also includes high olive oil consumption, high consumption of fruits, high consumption of unrefined grains, high consumption of legumes (well-known legumes include peas, beans and lentils), high consumption of vegetables (both root and green), low to moderate consumption of dairy products (mostly as cheese and yogurt), moderate to high consumption of fish, moderate red wine consumption, and low consumption of red meats (beef, lamb and pork, principally). Other than olive oil (and canola for high-heat cooking), what else is on the daily menu of the Mediterranean diet? Whole grain breads, for one. Lots of fiber and a low glycemic profile, along with far more natural vitamins and minerals than processed white flour. Also lots more vegetables; plenty of legumes (peas, beans and lentils), root vegetables (carrots, parsnips, beets, sweet potatoes, yams, garlic, onions, etc) and greens (lettuce, mustard or collard greens, chard, bok choy, cabbage, arugula, etc). And to go with those veggies—a least one fruit (preferably more) every day.

Onward to cooking our delightful Mediterranean Flatbread Pizza with Figs and Arugula:

Mediterranean Flatbread Pizza with Figs and Arugula:

Ingredients:

Flatbread:
3 cups flour
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp black pepper
2 TBSP canola oil
1 1/4 cups warm water
Dusting of cornmeal

Topping:
1 cup fresh organic Figs sliced
1 cup fresh organic Basil leaves
1 cup fresh Arugula leaves
6 TBSP extra virgin olive oil
3 TBSP balsamic vinegar
1/4 cup crumbled feta cheese

Preparation:

• Preheat Oven 400 degrees. Place the flour, baking powder, salt and pepper in a bowl. Make a well in the middle and add the canola oil and stir. Slowly add the water while stirring.
• Bring the dough together and place on a floured surface. Knead the dough two or three times; do not overwork the dough. Flour a rolling pin and roll the dough out to fit your pizza pan. Dust the pizza pan with cornmeal before placing the dough on the pan.
• Bake the crust for approximately 8 - 10 minutes before putting the topping on. Remove from oven, brush with olive oil, add figs, basil and arugula, drizzle with balsamic and crumble cheese on top. Serve immediately.