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Grilled Flatbread with Figs, Prosciutto and Arugula is made with an easy homemade crust, grilled then topped with fontina, figs, prosciutto, arugula and a sweet balsamic glaze. It’s a healthy pizza.

3 slices of flatbread on a board viewed from overhead

This is an older recipe from 2015 that I updated slightly with fresh images and a video.

I love fresh figs and the other night I enjoyed this beautiful fruit on an antipasto plate I made with grilled bread, cheese and prosciutto, figs and cheese. This was my inspiration for this flatbread recipe.

The crust  is made in the same way as my Vegetable Pesto Flatbread Pizza, very much like a naan bread recipe. 

Holding a slice of fig, flatbread with arugula, prosciutto and balsamic glaze

Great for entertaining or movie night in, Grilled Flatbread with Figs, Prosciutto and Arugula has a little something for everyone’s palate. Salty and sweet.

All the flavor combinations work so well together. I chose fontina cheese that melts perfectly and has a strong flavor which stands up to the prosciutto and glaze.

Speaking of figs, where they are delicious on their own, on this flatbread, they gets sweeter and even more flavorful. They are not cooked, just more warmed through since it’s only on the grill for a couple of minutes.

Triangle slices of grilled flatbread with figs, prosciutto and arugula on a wood serving board

Finally, peppery arugula and sweet, balsamic glaze round out the toppings and flavors. If you don’t want to make the glaze, there are so many good ones you can buy.

If you don’t have an outdoor grill, or if the weather is cold, you can bake it in the oven at 500°F/260°C or use a stovetop grill pan. But if you can, do grill it, because it makes it taste like it came out of a pizza oven.

There’s no yeast added to this dough because it is flatbread and we don’t want it to rise we want it to stay nice and flat when it’s cooked and this way, it gets really crispy.

This was actually easier than pizzas that I’ve made in the oven before and a whole lot quicker. Grilling the flatbread on both sides without the toppings crisps it and because the grill can get smoking hot, it only takes a couple of minutes per side. 

A closeup showing a sliced fig drizzled with balsamic glaze

More fig recipes:

If you’ve made this Grilled Flatbread with Figs, Prosciutto and Arugula or any other recipe leave a comment below. I love to hear from my readers!

Yield: 6

Grilled Flatbread with Figs, Prosciutto and Arugula

A slice of grilled flatbread topped with fontina, sliced fresh figs, prosciutto, arugula leaves and balsamic glaze

Made with an easy homemade crust, grilled then topped with fontina, figs, prosciutto, arugula and a sweet balsamic glaze.

Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes

Ingredients

  • For the dough:
  • 1 cup (128 grams) all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • ¼ cup (32 grams) plain yogurt, room temperature
  • 1/4 teaspoon granulated sugar
  • 1 ½ tablespoons vegetable oil (plus more for brush the top)
  • ¼ to ⅓ cup (59 to 78 ml) water
  • For the toppings:
  • 1 1/2 cups (130 grams) fontina cheese, grated (or any good melting cheese that has good flavor)
  • 4 fresh figs, sliced
  • 4 slices of Prosciutto de Parma
  • A handful of arugula
  • For the balsamic glaze:
  • 2 cups (473 ml) balsamic vinegar
  • 1 tablespoon honey
  • Or store bought balsamic glaze

Instructions

  1. For the balsamic glaze: (if using store bought, skip this step)
    To a medium saucepan, add the balsamic and stir in the honey. Bring the vinegar to a simmer over medium heat. Simmer for approximately 30 minutes until the vinegar has reduced by 1/2, keep an eye it and check until it has the consistency of molasses. Set aside.
  2. For the flatbread:
    To a large mixing bowl, sift the flour, baking powder, baking soda and salt, mix well. Add the yogurt, sugar, and oil, mix with a fork. Use a form to mix until the dough comes together, either using your hands or a wooden spoon. If the dough is too dry and more water, 1 tablespoon at a time until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
  3. Remove the dough from the fridge about 10 minutes before using to allow to come to room temperature.
  4. Preheat your outdoor grill to 500°F/260°C.
  5. Place the dough onto a large piece of parchment paper (this will help transfer it to the grill) and use your hands or a rolling pin to shape into your desired shape (I like rectangle). Brush the top with oil.
  6. When the grill is hot, lift the dough, using the parchment paper and lay on the grill, oil-side down. Grill for about 2 minutes until you have good grill marks and the dough starts to bubble on top. Use a large spatula to lift and make sure it’s not burning. Turn and top with cheese and sliced figs. Remove after 2 minutes then top with the prosciutto and arugula.
  7. Drizzle with the glaze before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 224Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 21mgSodium 688mgCarbohydrates 29gFiber 2gSugar 11gProtein 10g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Italian / Category: Dinner Ideas