Take your pizza game up a notch with this made from scratch Fig & Goat Cheese Flatbread. With a homemade crust that takes minutes, caramelized onions, arugula and optional prosciutto for the meat lovers, this flatbread will be sure to impress at your next pizza night.
Figs are phenomenal treats when you see them at the store. They are so jammy and sweet, with a touch of caramelization when cooked, you will love them paired with goat cheese and balsamic glaze.
The great thing is figs can be sweet or savory, so also give this fig ricotta cake or fig and almond tart a try.
Ingredients
This homemade flatbread crust only needs 6 ingredients, so we can really go crazy with the toppings! Here’s what you need:
- All-purpose flour. This crust is so thin, all-purpose is a great choice.
- Instant yeast. To give a little rise to the crust
- Honey. Wakes up the dried yeast.
- Olive oil. Keeps the dough pliable and easy to stretch.
- Lukewarm water. Make sure the water is barely above body temperature for the best way to activate the yeast.
- Salt. Flavor and more flavor.
Flatbread Toppings
- Fresh figs. Use your favorite variety, or what looks good at the store. I used some mission black figs. Make sure they only have a little give and are not too mushy or they will collapse when baked. Trim the stems off, but leave the skin on.
- Goat cheese. A great chevre is rich and tangy and pairs well with the figs.
- Balsamic glaze. This is different than balsamic vinegar. It is balsamic that has been thickened and sweetened for a great drizzling glaze.
- Sweet onion. Yellow, or vidalia, onions are best for caramelizing.
- Arugula. The perfect way to cut the sweetness.
- Optional: Prosciutto. Keep these vegetarian or add a slice of prosciutto on top for a salty sweet combo.
Making Fig Flatbread
Here’s the greatest secret, flatbread dough is super duper easy to make, plus, its fun to make! It’s a great way to get everyone involved in pizza night, making their own pizzas exactly how they want and turn an ordinary dinner into a memorable one.
I won’t go through all the details of flatbread dough here, I wrote a full post on it, so this will expand on the classic crust base and make it a great pizza.
Toppings
The only topping that needs to be prepared ahead of time is the caramelized onions. They need to be cooked low and slow on the stovetop to get that soft, sweet flavor.
As the onions slowly cook, add splashes of water or stock to the bottom of the pan to release any pieces of stuck browned bits (called fond). All the flavor lives in the fond, so incorporating it back into the onions is key.
And don’t be surprised with how small the amount of onions ends up being, they disappear! So cut the onions wider than you think or they will get way too small and burn before caramelizing.
Building the Pizza
Begin with a quick brushing of olive oil to brown crust. Then add the caramelized onions (cooled!), sliced figs and goat cheese.
A quick bake will brown the crust, soften the figs and make for a perfect pizza.
Once out of the oven, drizzle a little balsamic glaze, add the arugula and, if desired, a few slices of prosciutto. Make sure to wait until after the pizza is done to add these!
Frequently Asked Questions
Absolutely, this pizza is endlessly customizable, so have fun! What I show is a suggestion only.
Yes! The dough can be refrigerated for up to two days before baking. Once baked, the flatbread is best the day of.
Sure, leave the goat cheese off or use your favorite plant-based cheese instead.
Fig & Goat Cheese Flatbread
Ingredients
Caramelized Onions
- 1 large yellow or sweet onion, sliced into 1/4" strips
- 1 tablespoon olive oil
- 1 teaspoon salt
- water or stock as needed
Flatbread Dough
- 240 g all-purpose flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon honey or granulated sugar
- 1 tablespoon olive oil plus more for brushing
- ¾ cup water 95-105°F (35-40°C)
Toppings
- 10-12 fresh figs, stems removed and sliced in half or quarters
- 113 g goat cheese or chevre
- balsamic glaze
- 85 g arugula
- 8 slices prosciutto optional
Instructions
- Caramelized onions. Combine sliced onions and olive oil in a small cast iron skillet (preferably, avoid non-stick). Sauté over medium heat until just starting to brown. Add salt and turn heat down to medium-low or low if onions are browning too quickly.1 large yellow or sweet onion, sliced into 1/4" strips, 1 tablespoon olive oil, 1 teaspoon salt
- Allow to cook slowly for 45-50 minutes, stirring frequently. Use a splash of water or stock to release any stuck browned pieces from the bottom of the pan as you go. Remove from the heat and allow to cool when desired color is reached.water or stock
- Flatbread dough. While onions are cooking, begin making dough. In a large bowl, combine flour, yeast, salt, honey and olive oil. Stir in water with wooden spoon or Danish whisk.240 g all-purpose flour, 2 teaspoons instant yeast, 1 teaspoon salt, 1 teaspoon honey, 1 tablespoon olive oil, 3/4 cup water
- Turn dough out onto lightly floured surface and knead until smooth and dough springs back when pressed. Dough should not be too sticky, avoid adding more than necessary. Place dough in a lightly greased bowl (I use non-stick spray) turn over once to coat and cover with plastic wrap. Allow to rise for 30-45 minutes.
- Once dough has risen, divide in half and roll each piece into a thin rectangle approximately 12" x 8" in size. Place on a parchment lined baking sheet. Cover loosely with a clean kitchen towel and allow to rest while preheating oven to 450°F (230°C).
- Brush rested dough with olive oil. Scattered cooled caramelized onions, sliced figs and crumble goat cheese evenly across the two flatbreads. Bake for 10-12 minutes until crust is golden brown.10-12 fresh figs, stems removed and sliced in half or quarters, 113 g goat cheese or chevre
- Remove from the oven and drizzle with balsamic glaze, arugula and prosciutto if desired. Serve warm or room temperature.85 g arugula, balsamic glaze, 8 slices prosciutto
Notes
- Dough can be made in advance. Prepare through step 4, then transfer dough to the fridge for up to 2 days after the first rise. Continue with step 5 when ready to bake.
- Flatbreads are best the day of baking.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.
