This fig and goat cheese flatbread is the perfect balance of sweet and savory that makes for a light summer dish. Use a store-bought crust for extra ease!
The BEST Fig and Goat Cheese Flatbread
In the mood for flatbread? We’ve got you covered! This fig and goat cheese flatbread takes pizza making to a whole new level — no yeast required. This is a great semi-homemade and healthy dinner recipe or appetizer that the whole family will love!
It is no joke that this fig and goat cheese flatbread is one of the easiest recipes ever created. We used a thin store-bought pizza crust, plus a few other delicious ingredients, too.
why you’ll love it
It’s semi-homemade: Grab a store-bought thin pizza crust and a few other ingredients for this easy flatbread!
Looks fancy: This fig and goat cheese flatbread is a classy dish to pass, but oh so easy to make.
Amazing flavor combo: The sweet taste of fig jam pairs so perfectly with salty prosciutto and goat cheese for the ultimate flatbread recipe.
- 10-inch store-bought flatbread
- Fig jam
- Plain goat cheese
- Sliced green onion
- Olive oil
- Lemon juice
- Kosher salt
Easy Ingredient Swaps
- Arugula —> Spring greens or spinach
- Goat cheese —> Burrata, feta or queso fresco
- Prosciutto —> Bacon
How to Make Fig and Goat Cheese Flatbread
Preheat & Prep Crust
Preheat the oven to 350℉ and line a baking sheet with parchment paper. Place your flatbread on the baking sheet and spread the fig jam on top of it.
Add flatbread toppings & Bake
Next, scatter the prosciutto slices and green onion across the top. Using your hands, break the goat cheese up and sprinkle the chunks on top of the prosciutto and green onion. Bake at 350ºF for 15-20 minutes.
Prepare Salad Topper
While the flatbread is baking, prepare your salad topper. Mix the arugula, olive oil, lemon juice, and salt together and set aside.
Top, Slice & Enjoy
When the pizza is done, remove it from the oven and let it cool for 5 minutes. Top the pizza with the arugula salad and serve immediately.
Store this flatbread in an airtight container for up to 3 days. We recommend removing the arugula before storing in the fridge, and adding fresh arugula when serving leftovers.
To reheat this flatbread, preheat the oven to 350ºF and bake the pizza for 10 minutes.
To freeze this flatbread, prepare the flatbread right up until it’s time to bake. Then, place the flatbread on a baking sheet and place it in the freezer for an hour.
Then, remove the flatbread from the freezer and wrap the pizza with plastic wrap and place it in the freezer for up to 3 months.
To reheat the flatbread from frozen, unwrap the flatbread and place it directly on the rack and bake at 400ºF for 15-25 minutes or until the goat cheese is melted and the crust is golden brown.
Fig and Goat Cheese Flatbread
- 1 10 inch store-bought flatbread
- ½ cup fig jam
- 4 oz. plain goat cheese
- ¼ cup sliced green onion
- 2 oz. Prosciutto thinly sliced
- 1 cup arugula
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Place your flatbread on the baking sheet and spread the fig jam on top of it.
- Next, scatter the prosciutto slices and green onion across the top.
- Using your hands, break the goat cheese up and sprinkle the chunks on top of the prosciutto and green onion. Bake at 350ºF for 15-20 minutes.
- While the flatbread is baking, prepare your salad topper. Mix the arugula, olive oil, lemon juice, and salt together and set aside.
- When the pizza is done, remove it from the oven and let it cool for 5 minutes.
- Top the pizza with the arugula salad and serve immediately.
Tips & Notes
- Bacon would be a great alternative for prosciutto in this recipe.
- To add spice to the pizza, use a jalapeno goat cheese instead of the plain.
- We prefer to use a goat cheese log in this recipe. It has a little more moisture than the already crumbled and will melt just a little better.