Every time I come up with a new flatbread recipe, I say it’s my new favorite. The best one I’ve made yet. So of course, this is my current favorite.
The sweetness of ripe figs, the saltiness of the prosciutto… Everything just comes together wonderfully, and in an extremely tasty fashion.
I am totally guilty of cheating whenever I make flatbread, and just using my favorite pre-made dough. All the recipes to make your own (that I’ve seen), you either have to knead, buy scary ingredients for (yeast probably isn’t as scary as I think it is), or wait hours or days to use. I like my recipes to come together in an hour and a half max. Patience and waiting are not things I am good at in the kitchen (let’s be real). If you happen to come across a dough recipe that does not include any of my aforementioned deal breakers, or can convince me that yeast isn’t as scary as I think it is, have at it!
I definitely recommend using fresh thyme, as it is much more flavorful (and much prettier) than dried. A good prosciutto also makes a difference. Chose your favorite, not just the cheapest. If you have a Whole Foods near you, go to the cured meats counter and ask to try a few to find the best one. They should give you free samples (Woohoo!). Also make sure to use ripe figs, the softer the better. You don’t want dry hard figs ruining your beautiful flatbread. I generally prefer Mission figs (the purple kind) to Calimyrna (the green kind), but couldn’t find any when I was making this recipe.
I definitely recommend investing in a baking stone if you’re as into flatbread making as I am. It makes a huge difference in the crispiness of the bottom & middle of the flatbread (no soggy bottoms here!).
Makes 1 flatbread
1 package pre-made whole wheat pizza dough, or your favorite flatbread or pizza dough recipe (Whole Foods and Trader Joe’s both carry great pre-made pizza dough)
3-4 handfuls mission figs, sliced into six pieces each
4-5 inches of a log of chèvre goat cheese (vegans can make this tofu chèvre)
3- slices prosciutto, shredded into strips (vegans can omit this, or use a bacon alternative such as this)
handful thyme, leaves only
balsamic glaze or reduction
Preheat oven to 450 degrees fahrenheit (with baking sheet or baking stone inside). Remove dough from package, and allow to sit for about 20 minutes, or as long as your oven is preheating.
Wash, stem, and slice figs. Set aside. Wash and dry thyme, remove leaves, and set aside. Shred prosciutto into smallish strips.
When oven is finished preheating, roll out dough into a rectangular-ish strip on a piece of parchment paper. Make sure to stretch and roll dough as thin as possible. Brush rolled out dough with olive oil, and prick all over with a fork to prevent bubbling.
Scatter sliced figs across the surface of the flatbread, and follow with crumbled goat cheese. Arrange shredded prosciutto across the top, and finish by sprinkling the thyme leaves over the flatbread’s surface.
Lift the parchment paper and place in the oven on the heated baking stone. Bake flatbread for 15-20 minutes, until the edges start to become slightly golden and the center is no longer mushy.
Remove baking stone from oven, and allow flatbread to cool slightly before slicing (about 5 minutes). Drizzle with balsamic reduction to finish. Enjoy!