Fig and Prosciutto Flatbread Recipe
Baking the flatbread on a preheated pan or stone at high heat crisps the crust quickly before the fig slices have time to release enough juice to make the base soggy, and adding the prosciutto after baking keeps it from drying into jerky in the oven.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
Ingredients
- 1 lb flatbread or pizza dough, store-bought or homemade
- 2 tbsp olive oil
- 1 1/2 cups shredded mozzarella or fontina
- 6 whole fresh figs, sliced
- 3 oz prosciutto, thinly sliced
- 2 tbsp honey
- 1 cup fresh arugula
- 1/4 tsp flaky salt
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Instructions
- 1Place a pizza stone or heavy sheet pan in the oven and preheat to 475°F (245°C).
- 2Stretch or roll the dough into a rough oval or rectangle on a piece of parchment.
- 3Brush the dough with olive oil and scatter the cheese evenly over the surface, leaving a small border.
- 4Arrange the sliced figs over the cheese.
- 5Slide the flatbread, still on the parchment, onto the hot stone or pan.
- 6Bake 10-12 minutes, until the crust is golden and crisp and the cheese is fully melted and bubbling.
- 7Remove from the oven and drape the prosciutto over the top while the flatbread is still hot.
- 8Scatter with arugula, drizzle with honey, and finish with a pinch of flaky salt before slicing.
Tips & variations
- No fresh figs in season? Use dried figs, sliced thin and soaked in warm water for 10 minutes to soften first.
- Swap prosciutto for crispy bacon or thin-sliced speck for a different salty note.
- A smear of ricotta or goat cheese under the mozzarella adds extra creaminess.
Storage & reheating
Best eaten fresh, but leftovers keep in the refrigerator, covered, for up to 2 days. Reheat in a 400°F oven for 5-7 minutes to recrisp the crust; a microwave will leave it soft.
Nutrition
A carbohydrate-forward dish balanced by protein and fat from the cheese and prosciutto, with natural sugar from the figs and honey.
Tips from the Tulo kitchen
- Roll the dough thin, a thick base won't crisp all the way through in the short bake time this recipe uses.
- Assemble the flatbread on parchment paper so you can slide the whole thing onto a hot stone without it sticking or losing its shape.
FAQ
Can I use dried figs instead of fresh?
Yes, soak thin-sliced dried figs in warm water for about 10 minutes to soften them before using, they won't have quite the same juicy texture as fresh but work well, especially outside fig season.
Do I need a pizza stone to make this?
No, a heavy sheet pan preheated in the oven works nearly as well. The key is starting with a hot surface so the crust crisps quickly.
Why add the prosciutto after baking instead of before?
Prosciutto is already cured and thin, baking it directly on the flatbread tends to dry it out and make it brittle. Draping it on after baking keeps it tender and lets the residual heat just warm it through.
