Grilled Flatbread with Figs and Beets - alive magazine

Ingredients

• 1 1/2 cups (350 mL) all-purpose flour
• 1/2 cup (125 mL) whole wheat flour
• 2 tsp (10 mL) quick-rising yeast
• 2 tsp (10 mL) minced fresh rosemary
• 1/4 tsp (1 mL) granulated sugar
• Generous pinch salt
• 3/4 cup (180 mL) hot water, about 120 F (50 C)
• 2 tsp (10 mL) extra-virgin olive oil, plus extra for oiling bowl and grilling
• 1 medium-sized yellow beet, roasted, peeled, and thinly sliced on a mandolin
• 1 medium-sized red beet, roasted, peeled, and thinly sliced on a mandolin
• 6 large fresh figs, quartered
• 1/4 cup (60 mL) crumbled feta or goat cheese
• 1 cup (250 mL) baby arugula, washed and spun dry
• 1 Tbsp (15 mL) balsamic vinegar (see tip)
• 1 Tbsp (15 mL) extra-virgin olive oil