Grilled Flatbread with Figs, Prosciutto and Arugula is made up whole wheat flatbread, grilled and topped with fontina, figs, prosciutto, arugula and a sweet balsamic glaze. It’s a healthy pizza.
It’s fig season!
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, cheese, you know all the usual suspects. This was my inspiration for this flatbread recipe.
The flatbread doesn’t have to be grilled (you can bake in the oven if it’s cold outside) 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 I don’t want it to rise, I wanted it to stay nice and flat when it’s cooked and for it to get 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.
Then when you add the toppings, it takes literally a minute for the cheese to melt and warm through the rest of the toppings.
To top off the flatbread, I drizzled a sweet balsamic glaze (I love Trader Joe’s). It’s the perfect slightly sweet complement to the creamy cheese, peppery arugula and salty prosciutto.
This just gave me an idea, since the flatbread grills up so fast, you could have a flatbread party and just crank out one after the other with a variety of toppings. You could even make dessert flatbread, the possibilities are endless.
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Yield: 6
Grilled Flatbread with Figs, Prosciutto and Arugula
Grilled flatbread with figs, prosciutto and arugula is made up whole wheat flatbread, grilled and topped with fontina, figs, prosciutto, arugula and a sweet balsamic glaze. It's a healthy pizza.
Prep Time 40 minutes
Cook Time 6 minutes
Total Time 46 minutes
Ingredients
- For the flatbread:
- 2 cups whole-wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 tablespoons extra-virgin olive oil
- 3/4 cup warm water, plus more if needed
- Olive oil for brushing
- 6 ounces fontina cheese, grated
- A handful of arugula
- 8 slices of Prosciutto de Parma
- 8 fresh figs, cut into quarters
- For the balsamic glaze:
- 2 cups balsamic vinegar
- 1 tablespoon honey
Instructions
- For the flatbread:
- To a large mixing bowl, sift the flour, salt, and baking powder, mix well.
- Add the olive oil and mix.
- Add the water and 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.
- Remove the dough from the fridge about 10 minutes before using to allow to come to room temperature.
- Preheat your outdoor grill.
- Divide the dough in half and roll out onto a floured cutting board into your desired shape.
- Brush with the olive oil on both sides.
- Grill on each side for about 2-3 minutes until you have good grill marks and the dough is crispy.
- Remove from the grill and add your toppings.
- Return the flatbread to the grill and grill only long enough until the cheese is melted.
- For the balsamic glaze:
- In 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.
- Drizzle over the finished flatbread.
Nutrition Information:
Yield:
1Amount Per Serving:Calories: 487 Saturated Fat: 8g Cholesterol: 39mg Sodium: 708mg Carbohydrates: 59g Fiber: 6g Sugar: 27g Protein: 14g
Matt Robinson says
Absolutely awesome, love this and the pics are great!
KC says
I’m looking forward to working with figs very soon. Your Grilled flatbread with figs, prosciutto and arugula looks like a great place to start. Thanks Janette Pinned!
Dina says
I’m loving the combination of the toppings
Rini Desarin says
The Figs are so perfect for this flatbread recipe. How did you come up with this idea? I have to try this recipe. What vegetarian substitute would you suggest instead of Prosciutto?