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Best Easy Fig and Prosciutto Flatbread with Balsamic Glaze

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A quick and easy flatbread recipe featuring sweet fig jam, salty prosciutto, tangy gorgonzola, and fresh arugula, all drizzled with balsamic glaze. Perfect for a fancy weeknight dinner or entertaining guests.

Ingredients

Scale
  • 1 large store-bought flatbread or pre-made pizza dough
  • 2 tablespoons olive oil, for brushing
  • 1/3 cup fig jam or fig spread
  • 4 ounces fresh mozzarella cheese, torn into small pieces
  • 1/2 cup crumbled gorgonzola or goat cheese
  • 4–6 slices prosciutto
  • 1/2 cup fresh figs, sliced (if in season; otherwise, skip or use dried figs rehydrated in warm water for 10 minutes)
  • 1 cup fresh arugula, for topping after baking
  • 2 tablespoons balsamic glaze
  • Flaky sea salt, for finishing
  • Fresh cracked black pepper

Instructions

  1. Preheat your oven to 425°F (220°C). Place a baking sheet or pizza stone inside to heat up.
  2. Prepare your flatbread base. If using pizza dough, roll it out on a floured surface to about 1/4-inch thick. If using a pre-made flatbread, just place it on a piece of parchment paper. Brush the top with 1 tablespoon of olive oil.
  3. Using the back of a spoon, spread the fig jam evenly over the flatbread, leaving a small border around the edges for the crust.
  4. Scatter the torn mozzarella pieces and crumbled gorgonzola over the fig jam.
  5. Tear the prosciutto slices into smaller pieces and arrange them on top. If using fresh figs, slice them thinly and tuck them in between the prosciutto.
  6. Slide the flatbread (on the parchment paper) onto the preheated baking sheet or pizza stone. Bake for 12-15 minutes, until the cheese is melted and bubbly and the edges of the flatbread are golden brown.
  7. As soon as the flatbread comes out of the oven, transfer it to a cutting board. Top with fresh arugula. Drizzle the balsamic glaze over the top in a zigzag pattern. Sprinkle with flaky sea salt and fresh cracked pepper.
  8. Use a sharp knife or pizza cutter to slice the flatbread into squares or wedges. Serve warm.

Notes

Don’t skip preheating the baking sheet for a crispy bottom. Pat the mozzarella dry to prevent sogginess. Watch the prosciutto closely as it can burn quickly. Let the flatbread rest for 2 minutes before slicing. This flatbread is best served fresh and does not reheat well.

Nutrition

Keywords: fig, prosciutto, flatbread, balsamic glaze, easy, quick, appetizer, dinner

Find it online: https://lenatable.com/best-easy-fig-and-prosciutto-flatbread-with-balsamic-glaze/