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Ingredients:

• 1 tbsp. olive oil
• 1 small red onion, sliced
• 14 oz. store-bought fresh pizza dough
• 6 figs, thinly sliced crosswise, divided
• 8 oz. goat cheese, crumbled (about 2 cups)
• 1/4 cup balsamic vinegar
• 1 cup loosely packed arugula
• Salt and pepper to taste

Directions:

1. Preheat oven to 450°F. Heat oil in a saucepan over medium. Add red onion salt and pepper. Cook, stirring, until tender, 2 minutes.
2. Roll pizza dough into a 1/4-inch-thick, 17- x 11-inch rectangle. Place on a large baking sheet lined with parchment paper. Sprinkle with salt and pepper. Top evenly with cooked onions, one-third of the fig slices, and cheese. Bake until crust is lightly browned and done, 15 to 20 minutes.
3. Meanwhile, cook balsamic vinegar in a small saucepan over medium-high until reduced by half, about 5 minutes. Top flatbread with remaining figs, arugula, and balsamic reduction.

Ingredients:

• 8 cups cubed seedless watermelon
• 2 English cucumbers, halved lengthwise and sliced
• 6 green onions, chopped
• 1/4 cup minced fresh mint
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• Salt and Pepper

Directions:

1. In a large bowl, combine watermelon, cucumbers, green onions and mint.
2. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat.
3. Serve immediately or refrigerate, covered, up to 2 hours before serving.

Ingredients:

• 1 small beet, trimmed and peeled
• 1/2 cup diced seedless watermelon
• 1/4 cup chopped red onion
• 2 tsp. white balsamic vinegar
• 1 tsp. sugar
• 2 tbsp. chopped fresh chives
• Salt and pepper to taste

Directions:

1. Wrap beet in microwave-safe parchment paper. Microwave at HIGH 3 minutes or until tender. Let stand 5 minutes; thinly slice.
2. Combine sliced beet, watermelon, onion, chives, vinegar, sugar, salt, and pepper in a small bowl.