Fig and Prosciutto Flatbread

This easy summer fig and prosciutto flatbread is sweet, salty, and a perfect snack. It’s made with fig jam, fresh figs, prosciutto, and burrata.

Want more flatbread ideas? Try these:

• Caprese Flatbread Pizza with Prosciutto
• Summer Flatbread (with Grilled Peaches, Prosciutto, and Burrata)
• Summer Veggie Flatbread

Fig and Prosciutto Flatbread Ingredients

Here’s what you need for this flatbread:

Homemade flatbread dough: You can use my flatbread recipe and just divide the dough into two rather than eight pieces. If you don’t want to make your own, you can either buy premade dough OR just purchase already-made flatbreads.

Figs: Cut into coins.

Fig jam: Any brand will work.

Prosciutto: Ripped and dotted around the flatbread.

Burrata: Because who doesn’t love burrata?

Arugula: For some greenery and herby goodness.

Balsamic glaze: To drizzle on at the end.

How to Make Fig and Prosciutto Flatbread

This recipe really is so simple and can be made even easier if you opt to buy a flatbread from the store rather than making your own. Of course, I personally think homemade is superior, but sometimes life gets in the way and you don’t have the time to let this dough rise. No judgment.

STEP 1: MAKE THE DOUGH.

If you are using my flatbread recipe, then now’s the time to get that done. You’ll want it to rise for ~2 hours (or until doubled in size). The second rise is much shorter (only about 10 minutes).

*If you’re using a premade flatbread that’s already been cooked, you can skip the pizza stone and first 5-minute cook altogether and just skip right to “Step 6: Top Your Flatbread”.

STEP 2: PREHEAT YOUR PIZZA STONE.

If you’re using a pizza stone, get that in the oven to preheat at 550 degrees F for ~45 minutes before you want to cook your flatbread.

Please don’t make the mistake of building your flatbread (or pizza!) on a cold pizza stone and sliding it all in the oven together. I weep! This totally defeats the purpose of the beautiful stone. You preheat it so that it traps all of that heat in order to crisp up the bottom of the flatbread/pizza.

Note: Once you’re ready to cook, lower the temperature to 500 degrees F.

STEP 3: PREP YOUR INGREDIENTS.

While the stone is preheating, you can get everything else done. Wash and slice your figs, and have everything up set up close by.

If using fresh flatbread dough, add some parchment paper to your pizza peel (or an upside-down baking sheet can be used in its place so you can easily slide it onto your stone).

STEP 4: PREP YOUR FLATBREAD.

If you’re using a homemade version, begin by flattening out the dough a bit with your hands, and then use a rolling pin to create an oval shape.

Note: This isn’t a pizza, so you don’t have to worry as much about keeping a border. A rolling pin will work perfectly for this.

Pick up the shaped dough and place it on the parchment paper. Use your hands to reshape it a bit if needed. Drizzle with olive oil and a sprinkle of kosher salt.

STEP 5: BAKE THE FLATBREAD.

Lower the temperature to 500 degrees F and gently slide the flatbread (along with the parchment, no worries) directly onto the pizza stone.

After about 1-2 minutes, check the flatbread and pop any bubbles that you see beginning to form. You can use a sharp knife, a spatula, or whatever else you have on hand.

Once those are popped, allow the flatbread to bake for about 5 minutes, or until the top begins to brown JUST a bit.

Note: A flatbread isn’t pizza, so it should be more stable. We’re looking to have a flatbread that has more structure throughout, and no flop in the middle. Once it’s ready, remove it from the oven.

STEP 6: TOP YOUR FLATBREAD.

Now it’s time to top the flatbread! I start by adding the fig jam, then I add the fresh figs, prosciutto, and burrata. Sprinkle with a bit of salt, and then slide it back into the oven to cook for an additional 5-7 minutes, or until the cheese is melted and the sides are lightly browned.

STEP 7: FINISH THE FLATBREAD.

Now sprinkle the arugula on top, then drizzle with a bit of olive oil and balsamic glaze. Top with a sprinkle of salt and pepper and enjoy!