Grilled Flatbread with Figs, Prosciutto and Arugula
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.
It’s fig season!
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.
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.
More Fig Recipes:
- Warm Figs with Goat Cheese, Pistachios and Balsamic Glaze
- Fig and Brie Galette
- Fresh Fig and Ricotta Dessert Tart
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!