Proscuitto + Fig Flatbread Recipe

Preheat and prepare

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats. If using a baking sheet, lightly oil it and set aside.

On a lightly floured surface, stretch or roll the pizza dough into a roughly 10x12 inch oval or rectangle about 1/4 inch thick. Transfer dough to a piece of parchment (if using a stone) or the prepared baking sheet. Brush the top lightly with 1 tablespoon olive oil and sprinkle 1/2 tsp sea salt evenly over the surface.

In a small bowl, combine 1/2 cup fig jam, 1 teaspoon red pepper flakes (adjust to taste), 1 teaspoon balsamic vinegar and 1/2 teaspoon lemon juice. Stir until smooth and slightly loosened — the vinegar and lemon help the jam spread and balance sweetness.

Using the back of a spoon or an offset spatula, spread the spicy fig jam mixture evenly over the oiled dough, leaving a 1/2-inch border around the edges.

Crumble or dollop the 4 oz room-temperature goat cheese over the jam-covered dough in small mounds so it melts into pockets while baking. If you prefer a thinner layer, warm the goat cheese slightly to make it more spreadable before placing.

Bake the flatbread on the preheated stone or baking sheet for 10–12 minutes, or until crust is golden and goat cheese is slightly blistered. Rotate halfway for even browning.

Remove the flatbread from the oven and let rest 2 minutes. Tear or arrange 4 oz prosciutto slices over the hot flatbread in desired portion sizes — the residual heat will warm the prosciutto without overcooking it.

Top with 2 cups fresh arugula, tossing the arugula with 1 teaspoon extra-virgin olive oil, 1/4 tsp freshly ground black pepper and the optional 1/2 tsp lemon zest before piling on the flatbread. This light dressing keeps arugula from wilting too much and brightens the flavor.

Finish with optional shavings of 1 oz parmesan or pecorino and a light drizzle (about 1 tsp) of honey if you want added sweetness contrast.

Slice the flatbread into 6–8 appetizer pieces. Serve immediately while crust is warm and toppings are fresh.

Store any leftovers in the refrigerator for up to 2 days; reheat briefly in a 350°F (175°C) oven to refresh the crust before serving.