📝 About This Recipe
This sophisticated flatbread celebrates the concentrated sweetness of premium dried figs paired with the tangy, creamy complexity of artisanal goat cheese. Inspired by the sun-drenched flavors of the Mediterranean, it balances savory notes of caramelized onions and fresh rosemary with a luxurious drizzle of honey and aged balsamic. It is a stunning appetizer or light lunch that proves how simple, high-quality ingredients can create a truly gourmet experience.
🥗 Ingredients
The Crust
- 1 pound Pizza dough (store-bought or homemade, at room temperature)
- 2 tablespoons Extra virgin olive oil (for brushing)
- 1 tablespoon Cornmeal (for dusting the baking sheet)
The Toppings
- 1 cup Dried Mission or Turkish figs (stems removed and thinly sliced)
- 6 ounces Soft goat cheese (Chèvre) (at room temperature)
- 1 medium Red onion (thinly sliced into half-moons)
- 1 tablespoon Unsalted butter (for sautéing onions)
- 1 tablespoon Fresh rosemary (finely minced)
- 1/3 cup Walnuts (roughly chopped)
- 3-4 slices Prosciutto di Parma (torn into bite-sized pieces)
The Finishing Touches
- 2 tablespoons Balsamic glaze (store-bought or reduced balsamic vinegar)
- 1 tablespoon Wild honey (for drizzling)
- 1 handful Baby arugula (for garnish)
- 1 pinch Flaky sea salt (like Maldon)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it on the middle rack while the oven preheats.
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2
In a small skillet over medium-low heat, melt the butter. Add the sliced red onions and a pinch of salt. Cook, stirring occasionally, for 10-12 minutes until soft and golden brown.
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3
While the onions caramelize, place the room-temperature goat cheese in a small bowl and mash with a fork until smooth. If it's too stiff, add a teaspoon of olive oil to make it spreadable.
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4
Prepare the dried figs by removing the tough stems and slicing them into 1/8-inch rounds. If the figs are very dry, soak them in warm water for 5 minutes, then pat dry.
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5
Dust a large baking sheet or pizza peel with cornmeal to prevent sticking.
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6
Gently stretch or roll out the pizza dough on a lightly floured surface into a long oval shape, approximately 1/4-inch thick.
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7
Transfer the dough to the prepared baking sheet. Brush the entire surface with the 2 tablespoons of extra virgin olive oil.
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8
Spread the softened goat cheese evenly across the dough, leaving a 1-inch border around the edges for the crust.
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9
Layer the caramelized onions over the cheese, followed by the sliced dried figs and the torn pieces of prosciutto.
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10
Sprinkle the chopped walnuts and minced fresh rosemary over the top. Season with a bit of freshly cracked black pepper.
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11
Slide the flatbread into the oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is slightly bubbly.
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12
Remove from the oven and immediately drizzle with the wild honey and balsamic glaze while the flatbread is still hot.
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13
Top with a fresh handful of baby arugula and a sprinkle of flaky sea salt.
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14
Let it rest for 2 minutes before slicing into wedges or rectangles. Serve warm.
💡 Chef's Tips
Use high-quality dried Mission figs for a deeper, jam-like flavor compared to the milder Turkish variety. Always bring your pizza dough to room temperature for at least 30 minutes before stretching; this prevents it from snapping back. If you don't like goat cheese, a creamy Gorgonzola or a thick spread of Ricotta makes an excellent substitute. Watch the walnuts carefully in the oven; they can go from perfectly toasted to burnt very quickly. For an extra kick, add a pinch of red pepper flakes to the honey before drizzling.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a light Rosé to cut through the richness of the cheese. Serve alongside a simple lemon-dressed kale salad for a complete and healthy lunch. This makes a fantastic appetizer for a wine and cheese night—slice into small squares for easy finger food. Accompany with a side of Castelvetrano olives to provide a salty contrast to the sweet figs. For a cozy dinner, serve with a bowl of roasted tomato basil soup.