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Perfect Fig and Prosciutto Flatbread

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A quick and easy flatbread featuring the sweet flavor of fresh figs paired with salty prosciutto, creamy Gorgonzola, and peppery arugula. This recipe balances rustic and refined flavors for a satisfying meal or appetizer.

Ingredients

Scale
  • 1 pre-made flatbread or pizza crust (Stonefire recommended for crispy texture)
  • 6–8 fresh figs, thinly sliced (or dried figs soaked in warm water as substitute)
  • 4 oz thinly sliced prosciutto
  • 3 oz crumbled Gorgonzola cheese (preferably mild Gorgonzola dolce)
  • 1 handful fresh arugula
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • Freshly cracked black pepper, to taste
  • Optional: balsamic glaze for drizzling after baking

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Place the flatbread or pizza crust on a baking sheet or pizza stone. If using store-bought flatbread, poke a few holes with a fork to prevent bubbling.
  3. Brush or drizzle a tablespoon of olive oil evenly over the flatbread.
  4. Arrange the thinly sliced figs evenly across the flatbread, leaving some space between slices.
  5. Tear or fold the prosciutto slices and scatter them over the figs.
  6. Sprinkle the crumbled Gorgonzola cheese evenly over the flatbread.
  7. Lightly drizzle about 1 tablespoon of honey over the entire flatbread.
  8. Bake in the oven for 12-15 minutes until edges are golden and cheese is bubbling but not burnt.
  9. Remove from oven and immediately scatter fresh arugula over the top to slightly wilt with the residual heat.
  10. Grind freshly cracked black pepper to taste and drizzle optional balsamic glaze if desired.
  11. Slice into squares or strips and serve warm.

Notes

If figs are dry or under-ripe, toss them in a little honey before placing on flatbread. Pre-toast flatbread for 3-4 minutes before adding toppings for a crisper crust. Add arugula after baking to keep it fresh and peppery. For vegetarian version, omit prosciutto and substitute with caramelized onions or roasted red peppers and goat cheese. Use gluten-free flatbread or cauliflower crust for gluten-free option. Avoid microwaving leftovers to keep crust crisp; reheat in oven at 350°F for 5-7 minutes.

Nutrition

Keywords: fig flatbread, prosciutto flatbread, Gorgonzola pizza, arugula flatbread, easy flatbread recipe, quick dinner, appetizer, savory flatbread

Find it online: https://yumnode.com/perfect-fig-and-prosciutto-flatbread-recipe-easy-homemade-gorgonzola-arugula-pizza/