Fig and Prosciutto Flatbread
Crispy flatbread topped with fresh figs, salty prosciutto, and peppery arugula
- 1 lbpizza dough(store-bought or homemade)
- 8fresh figs(quartered)
- 4 ozprosciutto(thinly sliced)
- 4 ozgoat cheese(crumbled)
- 2 cupsarugula
- 3 tbspolive oil(divided)
- 2 tbspbalsamic glaze
- 2 tbsphoney
- flaky sea salt
- black pepper
Dough can be stretched and shaped up to 2 hours ahead. Top and bake just before serving.
- 1Preheat oven to 450°F with pizza stone or inverted baking sheet inside
- 2Stretch dough to thin oval or rectangle on floured surface
- 3Transfer to parchment-lined cutting board or pizza peel
- 4Brush dough with 2 tablespoons olive oil
- 5Scatter goat cheese and fig quarters over dough
- 6Slide flatbread (with parchment) onto hot stone
- 7Bake 12-15 minutes until crust is golden and crispy
- 8Remove from oven and immediately drape prosciutto over hot flatbread
- 9Top with arugula and drizzle with remaining olive oil, balsamic glaze, and honey
- 10Finish with flaky salt and pepper
- 11Cut into pieces and serve immediately
Fresh figs are essential - dried won't work here. Mission and Brown Turkey varieties are most common. Add prosciutto after baking so it stays silky, not crispy. The hot flatbread wilts the arugula slightly, which is desirable. Preheating the stone is crucial for crispy crust.
This flatbread celebrates the brief fig season that marks late summer's transition to fall. The combination of figs and prosciutto is classically Italian, a variation on the beloved prosciutto e melone. Adding goat cheese and arugula creates a complete appetizer that balances sweet, salty, creamy, and peppery.