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Prosciutto and Fig Flatbread

A delightful combination of salty prosciutto, sweet fig jam, peppery arugula, and creamy goat cheese, this flatbread is quick to make and perfect for a cozy dinner or a party appetizer.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 2 servings
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 piece Flatbread (naan, lavash, or pizza dough) Naan is preferred for convenience and texture.
  • 2 tablespoons Fig jam or spread Aim for something with a little tartness.
  • 4 ounces Goat cheese Creamy chèvre works best.
Toppings
  • 4 slices Prosciutto Thinly sliced and not overly dry.
  • 1 cup Arugula Adds a fresh peppery bite.
  • 1 tablespoon Olive oil For brushing the flatbread.
  • 1 teaspoon Honey or balsamic glaze For drizzling before serving.
  • to taste Cracked black pepper
  • to taste Red pepper flakes Optional, for added heat.

Method
 

Preparation
  1. Preheat your oven to 450°F. If using a pizza stone, place it in the oven to heat.
  2. Brush the flatbread lightly with olive oil.
  3. Spread a thin layer of fig jam over the flatbread.
  4. Dot small spoonfuls of goat cheese evenly across the surface.
Cooking
  1. Transfer the flatbread to the hot stone or a sheet pan and bake for 6-9 minutes until the edges are golden and the cheese is soft.
  2. Remove from the oven and add the prosciutto on top while still warm.
  3. In a small bowl, toss the arugula with a tiny drizzle of olive oil and a pinch of salt, then scatter over the flatbread.
  4. Finish with a drizzle of honey or balsamic glaze, cracked black pepper, and red pepper flakes if desired.
  5. Slice into wedges or squares and serve immediately.

Notes

For best results, keep toppings light to avoid sogginess. Leftovers can be kept in the fridge for a day and reheated on a hot pan.