Grilled Flatbread with Figs, Prosciutto and Arugula is made with whole wheat flatbread, grilled and topped with fontina, figs, prosciutto, arugula and a sweet balsamic glaze. It’s a healthy pizza.

The flatbread from overhead

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 and cheese, you know all the usual suspects. This was my inspiration for this flatbread recipe

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

Figs are delicious on their own, but on this flatbread, they gets sweeter and even more flavorful.

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.

The flatbread from overhead

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.

A perfect slice of flatbread with all the toppings on a board

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.

Holding a slice of flatbread ready to take a bite

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.

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

The flatbread from overhead

Grilled flatbread with figs, prosciutto and arugula on whole wheat flatbread and grilled.

Prep Time 40 minutes
Cook Time 6 minutes
Total Time 46 minutes


  • For the flatbread:
  • 2 cups (256 grams) whole-wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup (177 ml) warm water, plus more if needed
  • Olive oil for brushing
  • 6 ounces (175 grams) 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 (473 ml) balsamic vinegar
  • 1 tablespoon honey


  1. For the flatbread:
  2. 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.
  3. Remove the dough from the fridge about 10 minutes before using to allow to come to room temperature.
  4. Preheat your outdoor grill.
  5. 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.
  6. Remove from the grill and add your toppings. Return the flatbread to the grill and grill only long enough until the cheese is melted.
  7. For the balsamic glaze:
  8. 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.
  9. Drizzle over the finished flatbread.

Nutrition Information



Serving Size


Amount Per Serving Calories 484Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 13gCholesterol 54mgSodium 1601mgCarbohydrates 49gFiber 3gSugar 15gProtein 22g

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