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2 (8 ounce) pre-baked flatbread crusts
2 teaspoons pure olive oil
1 small red onion, sliced into thin rounds, then cut in half
1/3 cup dried mission figs, sliced
2 teaspoons premium balsamic vinegar
2 cups baby arugula
1 1/5 cups cups blue cheese crumbles
Freshly ground black pepper to taste
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