Fig And Goat Cheese Flatbread Recipe

Preheat the oven to 425°F (220°C). If using a pizza stone, place it in the oven when preheating. Line a baking sheet with parchment if not using a stone.

In a small bowl, combine 2 tbs olive oil, minced garlic, 1 tsp salt and 1/2 tsp black pepper. Brush each naan lightly on the top side with the olive oil mixture, leaving edges slightly bare so they crisp.

Place the naan, oil-side up, on the hot pizza stone or prepared baking sheet. Bake for 4–6 minutes until the edges are golden and the surface is slightly crisp but not hard—naan should remain flexible.

While the naan bakes, prepare smoked onions (if you don't have them prepared): thinly slice 2 medium onions and cook in 1 tbs olive oil over medium heat until softened and golden, about 12–15 minutes. In the last 2 minutes, stir in 1/2 tsp smoked paprika and a pinch of salt to impart a smoky flavor. Set aside. (If you have pre-smoked onions, warm them gently.)

Remove the naan from the oven. Using the back of a spoon or an offset spatula, spread about 1/4 cup fig preserves evenly over each naan, leaving a 1/2-inch border around the edges.

Crumble the 6 oz goat cheese evenly over the fig preserves on both naans. Distribute the smoked onions evenly on top of the goat cheese, about 1/2 cup per naan.

Scatter fresh thyme leaves over each flatbread and, if desired, drizzle each with 1/2 tsp honey for added sweetness.

Return the topped naan to the oven and bake for another 4–6 minutes, until the goat cheese is warmed and slightly softened and edges are crisping — do not overbake; the cheese should remain creamy.

While the flatbreads finish in the oven, make a quick salad: in a bowl whisk together 1 tbs balsamic vinegar, 1 tbs extra-virgin olive oil, 1/2 tbs lemon juice, 1/4 tsp salt and 1/4 tsp black pepper.

Toss the mixed greens and halved cherry tomatoes in the vinaigrette until lightly dressed.

When flatbreads are done, remove from oven and let rest 1–2 minutes. Cut each naan into 4 slices (or desired pieces). Top with a handful of the dressed mixed greens and cherry tomatoes, distributing evenly across slices, or serve the salad alongside each flatbread.

Finish with an optional light drizzle of honey and an extra sprig of thyme. Serve immediately while flatbread is warm.