I have a confession. The first time I tried a fresh fig was about 3 years ago. I basically went 3 decades not really knowing what a fig was or what it tasted like. Sure I had Fig Newtons (lots of them) but for some reason fresh figs were not a staple growing up in Florida. Maybe figs don’t like humidity and hurricanes?
My first encounter was in Napa with some girlfriends right before I got married. We took a day trip up to wine country to sit outside and eat and drink. Our first stop was the farmer’s market at Oxbow Market in downtown Napa. It was there I was introduced to what a real fig tasted like – sweet and smooth. At first bite, the heaven’s opened up and my love of figs were born. Where had they been all my life!
We live near this great local wine store/market called Little Vine (make sure to check it out if you are ever here). Along with great wines, they serve this amazing fig and Mt. Tam cheese sandwich. Chewy ciabatta bread stuffed with figs and Cowgirl Creamery’s Mt. Tam triple creme cheese. It is one of those most delicious things I have ever eaten.
This flatbread is inspired by that sandwich, mostly because I am kind of embarrassed at how often I go in and order that sandwich. So hopefully this flatbread will help ease that addiction. I threw in prosciutto for good measure.
Flatbread is basically another word for pizza, but I think it gives your more creative leeway when it comes to shaping the dough (or not shaping it).
This recipe is one of those you can throw together at the last-minute. Especially if you buy store-bought dough. Whole Foods has a good pre-made option, as does Trader Joes. Don’t worry, for all of those Floridians reading this, you can use any other ripe and sweet fruit instead of figs like peaches or nectarines.
- 1 1-pound package purchased pizza dough
- 1 tablespoon extra-virgin olive oil
- 1/2 cup of fig preserves
- 2 cups (generous) crumbled goat cheese (about 8 ounces)
- 1 carton of small fresh figs, cut into 1/4- to 1/3-inch-thick slices
- 8 thin slices prosciutto
- 1/4 cup balsamic vinegar
- 2 tablespoons of honey
- 2 cups arugula
Preheat oven to 450°F.
Roll out dough on floured work surface; transfer to lightly greased baking sheet. Lightly brush dough with olive oil. Bake flatbread until crust is golden brown on bottom, 15 to 20 minutes.
As the flatbread is baking, add balsamic and honey to small saucepan. Over low heat, reduce mixture until syrupy.
Spread fig preserves over dough. Add goat cheese and top with figs and prosciutto. Bake until figs are just heated through, about 3 minutes. Transfer flatbread to cutting board. Top with arugula and drizzle honey and balsalmic mixutre over flatbread.