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

Grilled Flatbread with Figs, Prosciutto and Arugula

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Made with an easy homemade crust, grilled then topped with fontina, figs, prosciutto, arugula and a sweet balsamic glaze.
Course Dinner Ideas
Cuisine Italian
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 6
Calories 224
Author Janette

Ingredients

For the dough:

  • 1 cup (128 grams) all-purpose/plain flour
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (32 grams) plain yogurt room temperature
  • ¼ 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 ½ cups(130 grams) fontina cheese (or any good melting cheese that has good flavor) grated
  • 4 fresh figs sliced
  • 4 slices of Prosciutto de Parma
  • A handful of arugula

For the glaze:

  • 2 cups (473 ml) balsamic vinegar
  • 1 tablespoon honey
  • Or use store bought balsamic glaze

Instructions

Make the 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.

Make 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.
  • Remove the dough from the fridge about 10 minutes before using to allow to come to room temperature.
  • Preheat your outdoor grill to 500°F/260°C.
  • 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.
  • 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.
  • Drizzle with the glaze before serving.

Video

Nutrition

Serving: 1 | Calories: 224kcal | Carbohydrates: 29g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 688mg | Fiber: 2g | Sugar: 11g