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Ingredients
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Flatbread & Dough
Cheese & Proteins
Fruit & Nuts
Finishing & Garnish
Method
Flatbread & Dough
Preheat and prepare
Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat; otherwise use a baking sheet inverted. Lightly dust a work surface with the all-purpose flour.
Shape flatbread
If using a ball of dough, roll or stretch it into a 10–11 inch (25–28 cm) oval or round about 1/8–1/4 inch thick. For pre-formed flatbread rounds, place them on a lightly oiled piece of parchment. Brush the top lightly with 1 tablespoon extra-virgin olive oil and sprinkle with 1/4 tsp fine sea salt.
Transfer the shaped flatbread (on the parchment, if using) to the preheated stone or inverted baking sheet. Bake for 6–9 minutes until the crust is just turning golden and set but not deeply browned. Remove from oven and set aside briefly while you assemble toppings. (If you prefer a softer base, bake 4–6 minutes; for crispier, 8–10 minutes.)
Cheese & Proteins
Prepare brie
While the base is baking, slice the brie into 1/4-inch thick slices or small wedges. If the brie is very soft, chill briefly to make slicing easier.
Add brie to hot flatbread
Remove the par-baked flatbread from the oven and immediately arrange the brie slices evenly across the surface. Return to the oven for 2–3 minutes, just until the brie begins to melt and soften (do not fully liquefy).
Top with prosciutto
After the brie softens, pull the flatbread from the oven. Drape the thin prosciutto slices across the melted-brie surface in folds so each bite gets some.
Fruit & Nuts
Prepare fruit & almonds
While the brie is melting, slice any larger fruit (pear, peach) into thin wedges; quarter or halve small figs. Roughly chop the toasted almonds if not already chopped. Toast almonds in a dry skillet over medium heat 3–4 minutes until fragrant if starting from raw.
Arrange the seasonal fruit over and around the prosciutto and brie so colors and textures are balanced. Scatter the chopped toasted almonds over the whole flatbread for crunch.
Finishing & Garnish
Finish and season
Drizzle the flatbread with 2 teaspoons honey in a light zigzag. Grind 1/4 tsp freshly ground black pepper over the top, sprinkle 2 teaspoons fresh thyme leaves or a small handful of baby arugula, and grate 1/2 teaspoon lemon zest across the fruit for brightness (optional).
Slice and serve
Let the assembled flatbread rest 1–2 minutes so toppings settle. Using a sharp knife or pizza cutter, slice into 6–8 pieces. Serve immediately while warm so brie is creamy and prosciutto is tender.