Fig and Prosciutto Flatbread
Crispy flatbread topped with fresh figs, salty prosciutto, and peppery arugula
Ingredients
- 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
📝 Make Ahead
Dough can be stretched and shaped up to 2 hours ahead. Top and bake just before serving.
Instructions
- Preheat oven to 450°F with pizza stone or inverted baking sheet inside
- Stretch dough to thin oval or rectangle on floured surface
- Transfer to parchment-lined cutting board or pizza peel
- Brush dough with 2 tablespoons olive oil
- Scatter goat cheese and fig quarters over dough
- Slide flatbread (with parchment) onto hot stone
- Bake 12-15 minutes until crust is golden and crispy
- Remove from oven and immediately drape prosciutto over hot flatbread
- Top with arugula and drizzle with remaining olive oil, balsamic glaze, and honey
- Finish with flaky salt and pepper
- Cut into pieces and serve immediately
💡 Pro Tips
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.
📜 History
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.