Perfect Fresh Fig and Prosciutto Flatbread
A quick and elegant flatbread featuring caramelized fresh figs, crispy prosciutto, creamy cheeses, and peppery arugula tossed in lemon vinaigrette. Perfect for entertaining or a simple weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Italian-inspired
Ingredients
Scale
- Flatbread dough (store-bought or homemade, about 12 inches diameter)
- 6–8 medium fresh figs, sliced thin
- 4–6 thin slices prosciutto
- 2 cups fresh arugula leaves, washed and dried
- 2 tablespoons extra virgin olive oil
- 6 ounces fresh mozzarella, torn into small pieces
- 2 ounces goat cheese, crumbled
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- Freshly cracked black pepper, to taste
- Pinch of sea salt
Instructions
- Preheat your oven to 450°F (232°C). If using a pizza stone, place it in the oven to heat up for about 30 minutes.
- Roll out the flatbread dough on a lightly floured surface to about 12 inches in diameter or rectangular shape to fit your baking sheet. Transfer it carefully to a sheet of parchment paper.
- Brush olive oil lightly over the dough surface, then sprinkle a pinch of sea salt evenly.
- Distribute torn mozzarella pieces evenly over the flatbread, leaving a small border around the edges.
- Arrange sliced fresh figs gently over the cheese, overlapping slightly but not crowded.
- Tear prosciutto slices into bite-sized pieces and scatter them on top of the figs.
- Place the flatbread (on the parchment) directly on the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and crispy and the cheese is bubbling.
- While the flatbread bakes, toss arugula with 1 tablespoon olive oil, fresh lemon juice, and a pinch of black pepper in a bowl.
- Remove flatbread from the oven carefully. Immediately sprinkle crumbled goat cheese over the hot flatbread, then top with the dressed arugula.
- Drizzle honey lightly over everything. Slice and serve warm.
Notes
Pat figs dry if overly ripe to prevent soggy crust. Tear prosciutto into small pieces for crispiness. Add goat cheese and arugula after baking to keep fresh flavors. Avoid overloading toppings to maintain crust crispness. For gluten-free, use gluten-free flatbread or cauliflower crust. For dairy-free, substitute cheeses with plant-based alternatives or omit.
Nutrition
- Serving Size: 1/4 of flatbread
- Calories: 320
- Sugar: 8
- Sodium: 550
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 26
- Fiber: 3
- Protein: 12
Keywords: fig flatbread, prosciutto flatbread, fresh figs recipe, easy flatbread, appetizer, arugula, mozzarella, goat cheese