Free recipe Mediterranean

Fig, Prosciutto and Goat Cheese Flatbread

Name: Fig, Prosciutto and Goat Cheese Flatbread
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb pizza dough, homemade or store-bought, divided into 2 pieces, at room temperature; 2 tbsp extra-virgin olive oil, divided; 1 clove garlic, grated; 1/4 cup fig jam; 4 oz mozzarella cheese, low-moisture, shredded; 4 oz goat cheese, crumbled; 6 fresh figs, stemmed and quartered; 1/2 red onion, small, very thinly sliced; 1 tsp fresh thyme leaves; 3 oz prosciutto, thinly sliced, torn; 2 cups baby arugula; 1 tbsp honey; flaky sea salt, to taste; black pepper, to taste

Crisp flatbreads spread with fig jam and topped with fresh figs, tangy goat cheese, prosciutto, peppery arugula and a drizzle of honey.

By Marisol Vance, Founder & Head of Recipe Development Published August 30, 2025

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Fig, Prosciutto and Goat Cheese Flatbread

Prep: 15 min
Cook: 24 min
Total: 39 min
Servings: 4
Level: Easy

This is the flatbread to make when you want something that feels a little fancy but takes almost no effort. It hits every note: sweet fig jam and fresh figs, tangy goat cheese, salty prosciutto and a pile of peppery arugula to keep it fresh.

The crust gets a quick brush of garlic olive oil and a thin layer of jam, then the cheeses and figs go on and it all bakes until crisp and bubbly. Prosciutto goes on after baking, so it stays silky and delicate instead of turning tough and crispy.

Cut it into small squares for an easy party appetizer, or serve it with a glass of wine as a light dinner for four.

Sweet, salty and tangy
Easy party appetizer
Ready in 40 minutes

Directions

Set a pizza stone or an upside-down baking sheet on the middle rack and heat the oven to 475 degrees F for 30 minutes.
Stir 1 1/2 tbsp of the olive oil with the grated garlic in a small bowl.
On a floured counter, stretch each piece of dough into a rough 12x6-inch oval about 1/4 inch thick and place each on its own sheet of parchment.
Brush the dough with the garlic oil, then spread a thin layer of fig jam over each, leaving a 1/2-inch border.
Scatter the mozzarella over the jam, then dot with the goat cheese, figs and red onion. Sprinkle with the thyme.
Slide one flatbread on its parchment onto the hot stone and bake until the crust is golden and crisp and the cheese is bubbling, 10 to 12 minutes. Repeat with the second flatbread.
Let the flatbreads cool for 2 minutes, then drape the prosciutto over the top.
Toss the arugula with the remaining 1/2 tbsp olive oil and a pinch of flaky salt.
Pile the arugula over the flatbreads, drizzle with honey and finish with black pepper.
Cut into strips or squares and serve right away.

Test-kitchen tips

When fresh figs are out of season, use 6 dried figs, stemmed and sliced, soaked in hot water for 10 minutes to plump.
Stretch the dough thin and bake on a fully preheated stone for the crispest crust that can hold its toppings.
Swap the goat cheese for blue cheese or creamy brie, and try pears in place of figs in the fall.