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Fig, Prosciutto, and Goat Cheese Flatbread -- This Fig, Prosciutto, and Goat Cheese Flatbread is a little bit sweet, a little bit salty and the kind of flatbread that will make you wish fresh fig season was year round! | wearenotmartha.com

Fig, Prosciutto, and Goat Cheese Flatbread

This Fig, Prosciutto, and Goat Cheese Flatbread is a little bit sweet, a little bit salty and the kind of flatbread that will make you wish fresh fig season was year round!
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Course: Entree, lunch
Cuisine: American
Keyword: Fig Recipes, Flatbread Recipes, Pizza Recipes
Prep Time: 15 minutes
Cook Time: 1 day 2 hours 55 minutes
Total Time: 30 minutes
Makes: 1 flatbread (4 servings)
Author: Sues

Ingredients

  • ½ batch flatbread dough (recipe below)
  • 6 fresh figs, sliced with stems removed
  • 1 Tbsp olive oil
  • 2 oz. goat cheese, crumbled
  • 3 oz. fresh mozzarella
  • 4 oz. prosciutto, roughly chopped
  • 1 Tbsp honey
  • 1 tsp red pepper flakes
  • 1 cup arugula

Flatbread Dough

  • ¾ Tbsp active dry yeast
  • 1 ½ cups lukewarm water
  • Tbsp salt
  • 1 ½ tsp granulated sugar
  • 2 Tbsp extra-virgin olive oil
  • 3 ¼ cups all-purpose flour

Instructions

  • Pre-heat oven to 450 degrees.
  • On a lightly floured surface, roll dough into a 12-inch round. Transfer round to a foil-covered 12-inch round pan.
  • Brush olive oil on dough, being sure to get edges. Layer sliced figs, goat cheese, mozzarella, and prosciutto on flatbread. Drizzle honey over the top and sprinkle on red pepper flakes.
  • Bake flatbread for 14-16 minutes, until edges are turning golden. Remove from oven and top flatbread with arugula before slicing and serving.

Flatbread Dough

  • Mix yeast and water in a large bowl and let rest for 2 minutes.
  • Stir in salt, sugar, and extra-virgin olive oil. With a wooden spoon, mix the flour into the mixture until well combined.
  • Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours so dough can rise. See notes section for more details about flatbread dough.

Notes

  • Flatbread dough recipe makes enough for two large flatbreads. Double the other flatbread ingredients to make two or wrap half the dough in plastic wrap and store in fridge for 7-10 days.
  • Note that recipe prep time doesn't include 2 hours dough rising time.
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