Roasted Fig and Prosciutto Flatbread
Roasted Fig and Prosciutto Flatbread

Photo Credit

Candice Kumai

This Recipe

  • Skill Level: Beginner
  • Serves: 8
  • Start to Finish: 1 hour, 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 292
  • 298mg Sodium
  • 51g Carbs
  • 4g Fiber
  • 7g Fat
  • 2g Saturated Fat
  • 24g Sugars
  • 7g Protein

This divine flatbread is so easy for a simple date night dinner or party appetizer. Change it up by replacing the figs and chevre with sautéed pears and blue cheese.


  • 8 fresh figs, tough stem removed, halved
  • 1 tablespoon honey
  • 2 cups plus 1 tablespoon balsamic vinegar, divided
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 medium red onion, halved and thinly sliced
  • 1 pound store-bought pizza dough
  • Salt
  • 4 ounces crumbled chevre (fresh goat cheese)
  • 1 cup arugula
  • 6 slices prosciutto



1. Preheat oven to 425 degrees. Toss figs in a baking dish or sheet tray with honey and 1 tablespoon balsamic vinegar. Roast for about 15 to 20 minutes until softened. Let cool.
2. Heat remaining 2 cups balsamic vinegar in a small saucepan over medium-high heat until gently boiling. Reduce heat to medium and simmer about 30 minutes until reduced to 3/4 cup and has the consistency of maple syrup. Cool to room temperature.
3. Heat 2 teaspoons olive oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden, about 10 minutes.
4. Roll out pizza dough and place on a large sheet tray. Bake at 425 degrees for about 10 to 15 minutes until golden brown.
5. Transfer flatbread to a large platter and brush with remaining 1 teaspoon olive oil and 1 sprinkle salt. Top with figs, caramelized onions, chevre, arugula, and prosciutto. Drizzle with balsamic reduction.

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