OK, so I’ve been going a little bit overboard on the flatbread lately (trust me, there’s more). But when you find something good, it’s good. And all you want to do is make a billion different variations of it (ice cream, anyone?). And while I generally try not to share every variation of every dish I make, this one was just too good to pass up. Because it involved figs. FRESH figs. Which as far as I’m concerned are God’s gift to this Earth. And since they have a super short season, and a dried fig does not compare to a fresh fig, you must make this and you must make this quickly. Take my word for it.

This recipe involved me following NO rules. Because right when I saw figs and thought flatbread, I knew exactly what I wanted to do. Fig, prosciutto, and goat cheese flatbread. With a bit of arugula on top, of course. Trust me, you WANT to do this. Now. Any variation on it. But probably this one.

Fig, Prosciutto, and Goat Cheese Flatbread:

  • Flatbread dough (You should make your own because this one is SUPER easy)
  • 8 fresh figs, stems cut and sliced
  • Extra virgin olive oil
  • Honey
  • 3 oz. goat cheese
  • 3 oz. fresh mozzarella
  • 5 oz. prosciutto
  • A couple handfuls of arugula

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First, contemplate the beauty of your figs.


Then contemplate the beauty of your homemade flatbread dough. Next week you’ll get an on-camera demonstration of this dough (AND hear more about my obsession with it), but it’s easy. I promise. This dough is the first dough I made with yeast. And I was nervous. But it doesn’t involve kneading and is basically the simplest thing you’ll ever do. And once you make it, you’ll want to make a new batch every week. Flatbreads for life!!


More fig contemplation. I think I’m in love.


I sliced them up, but not too thin. I still wanted something to bite into.


Prettiest things ever? I think so. The majority of my time in the kitchen was spent admiring the figs.


I crumbled up my goat cheese, sliced the mozzarella, and tore the prosciutto into smaller pieces.


Then I floured my surface and rolled out my dough. The more I practice, the easier it gets. You can make it any shape you so desire as long as you get it as thin as possible. Or not. I suppose, just because it’s flatbread doesn’t mean it has to be flat. I prefer it that way though.


Then load the flatbread up. I drizzled and brushed some olive oil on first and then I laid out my figs. I drizzled honey over the figs. I sprinkled the cheese around and put on the prosciutto. Then I put a bit more olive oil on top and ground some pepper over the entire pizza.


And I popped it on a 500 degree oven for about 15-17 minutes. Until I could see the crust was crisping up.


The cheese got all melty, the prosciutto all crispy, and the figs even more tender.


I threw a couple handfulls of arugula on top for an extra kick.


And got down to business. In one word? YES. I can’t even describe the combination of flavors on this, but consider this with me for just a moment: You’ve got the sweetness of the figs and honey along with the saltiness and crisp of the prosciutto. Throw in the tangy bite of smooth goat cheese with the peppery crunch of the arugula. And basically, what the heck else could you want?


The answer? Is nothing. Which is why I’m telling you to all make this right now. Before fresh figs go out of season. But you’ll have to beat me to the store, because I seriously might buy them out of stock. Ready, set, GO!


Just kidding, the stores are just about closed here. Tomorrow. If I were making this again, I may consider putting the prosciutto on when I take the flatbread out of the oven. I loved that it cooked up so crispy, but it totally shrunk up and I think it could have been good put on after, too. I don’t know. I’m totally undecided on this because I did so enjoy it.

In other happy news, Chris and I just purchased a Canon Rebel T2i, so hopefully you’ll see the quality of my photos vastly improving from here on out (though I do still have some meals I want to post from the past week). I’m seriously dumb when it comes to cameras, so any advice anyone has for me is welcome. I know, I know I should take a class, but time does not permit for that in my life right now. I am, however, totally excited to getting snapping some photos! Finally!

What’s your favorite way to cook/bake with figs?


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