!This weekend, I attended a conference in Philadelphia. As a “local blogger” I received quite a few food perks due to my proximity to the conference. I was sent home with a case of Gerolsteiner Mineral Water, a whole watermelon (and a heavy one at that!), and a case of fresh California Mission Figs. Poor me, right? 🙂
So. Figs don’t last terribly long which means I might have a few fig posts in a row. But figs are so much more versatile than you expect and can be really quite fantastic in a savory dish, especially in this Prosciutto, Fig, and Arugula Flatbread!
Flatbreads are a great weeknight meal, although you have to let your dough sit out at room temperature for at least an hour. So, more specifically, they are great for nights where you get home in time to leave out the dough, go do some chores/errands, and then want to whip up a quick meal.
Whenever I think of figs, my mind immediately goes to bacon-wrapped figs (I’ve done a post in the past with bacon-wrapped dates which I used as a substitute for figs in case you have any interest), which can be easily translated from an appetizer into a main meal by turning the recipe into a flatbread. When visiting my boyfriend’s brother last summer, Â they made us an absolutely delicious grilled flatbread with prosciutto, figs, and goat cheese which was my inspiration for this dish. I added some baby arugula and a balsamic reduction as well to give it a little more bite.
Ingredients (serves 2 as a main dish and 4 as an appetizer):
- 1/2 cup balsamic vinegar
- 8 oz dough, at room temperature
- cornmeal for dusting (or flour)
- olive oil
- 6 oz crumbled goat cheese
- 3-4 mission figs, thinly sliced
- 1 oz prosciutto, torn into thin strips
- 1/4 cup lightly packed baby arugula
- salt and pepper, to taste
- grated Parmesan cheese, to taste
Remove the dough from the fridge about an hour before you plan to cook. You want it to be a room temperature when you work with it.
Preheat the oven to 500 degrees.
Balsamic reductions are super simple, it’s just balsamic vinegar heated until it reduces into a thicker syrup. I used a chocolate balsamic vinegar because I thought it would be nice with the figs, but you can use any type to make the reduction (there is even fig balsamic vinegar I bet would be awesome).
To make, add the vinegar to a saute pan. Heat over medium heat until the vinegar comes to a boil. Reduce to a simmer and cook for 15-20 minutes or until it reduces by half, keeping the heat low to medium-low (you don’t want it bubbling up on you or over thickening). Remove from heat and let cool to room temperature. The vinegar will thicken as it cools.
To make the flatbread, sprinkle some of the cornmeal out on a cutting board or another smooth, flat surface. (If you don’t have cornmeal, you can use flour) Roll out your dough. I stink at making a circle so I always end up with an oblong rectangle of sorts which is why I call this a flatbread instead of a pizza. If you manage to get a nice round circle, just call it pizza instead of flatbread!
Add the dough to a cookie sheet that has been sprayed with cooking spray and drizzle with a bit of olive oil.
Add the crumbled goat cheese, season with salt and pepper, and add to the oven for 10 minutes. While waiting for the pizza to cook, slice your figs and tear the prosciutto. (Figs are great on their own too so you might need to cut an extra fig up just so you have a nice little snack while cooking)
Mine puffed up a bit so I had to pop the bubbles after I took it out of the oven. If this happens to you, just pop with the tines of a fork and push down. It will turn out just fine. Switch the oven to the broil on high setting. (This is what your flatbread will look like after 10 mins in the oven)
Add the fig slices and prosciutto. Broil for 1-2 minutes.
Top with arugula and a sprinkle of Parmesan cheese.
Drizzle with the balsamic reduction, cut into pieces, and serve.
There is a slight sweetness from the figs, but when compared with the acidity of the balsamic vinegar, the creaminess of the cheese, the saltiness of the prosciutto and the spiciness of the arugula makes it a mostly savory meal. I absolutely loved this combination of flavors!
I’ve never worked with fresh figs before and I was surprised at how easy they are to work with. I can’t wait to see what else I can make with the rest of the case!
Prosciutto, Fig, and Arugula Flatbread
Ingredients
- ½ cup balsamic vinegar
- 8 oz dough at room temperature
- cornmeal for dusting
- olive oil
- 6 oz crumbled goat cheese
- 3-4 mission figs thinly sliced
- 1 oz prosciutto torn into thin strips
- ¼ cup lightly packed baby arugula
- salt and pepper to taste
- grated Parmesan cheese to taste
Instructions
- Remove the dough from the fridge about an hour before you plan to cook. You want it to be a room temperature when you work with it.
- Preheat the oven to 500 degrees.
- To make the reduction, add the vinegar to a saute pan. Heat over medium heat until the vinegar comes to a boil. Reduce to a simmer and cook for 15-20 minutes or until it reduces by half, keeping the heat low to medium-low. Remove from heat and let cool to room temperature. The vinegar will thicken as it cools.
- To make the flatbread, sprinkle some of the cornmeal out on a cutting board or another smooth, flat surface. (If you don’t have cornmeal, you can use flour) Roll out your dough.
- Add the dough to a cookie sheet that has been sprayed with cooking spray and drizzle with a bit of olive oil.
- Add the crumbled goat cheese, season with salt and pepper and add to the oven for 10 minutes. While waiting for the pizza to cook, slice your figs and tear the prosciutto.
- Mine puffed up a bit so I had to pop the bubbles after I took it out of the oven. If this happens to you, just pop with the tines of a fork and push down. It will turn out just fine. Switch the oven to the broil on high setting.
- Add the fig slices and prosciutto. Broil for 1-2 minutes.
- Top with arugula and a sprinkle of Parmesan cheese.
- Drizzle with the balsamic reduction, cut, and serve.
This was the only recipe I found that used fresh figs and not fig jam. Other than using store-bought flatbread, I followed this exactly and it was phenomenal. All the flavors went perfectly together. Thanks!
Hi Melanie,
I’m so glad you liked it! It’s one of my favorites!