2 ounces goat cheese or ricotta, crumbled/dolloped
2 teaspoons honey
Fresh arugula or baby greens, a handful
Fresh thyme leaves (or rosemary), a few sprigs
Flaky sea salt and freshly cracked black pepper
Optional: balsamic reduction, lemon zest, red pepper flakes
Instructions
Preheat the oven to 475°F (245°C). If using a pizza stone or baking steel, place it in the oven to heat for at least 20 minutes so the crust gets blistered and crisp.
Stretch or roll your dough thin (if using pizza dough). For store-bought flatbreads, lay them on a parchment-lined sheet or preheated stone. Brush the surface lightly with olive oil so it browns instead of steaming.
Scatter the torn mozzarella evenly, leaving a small border for the crust. Dot with spoonfuls of goat cheese or ricotta—these clusters will caramelize around the figs and act as a moisture barrier.
Arrange halved figs cut-side up across the flatbread; space them evenly. Sprinkle a few thyme leaves and a light pinch of cracked black pepper.
Bake on the hot stone or middle rack for 8–12 minutes. Watch for a golden, blistered crust and bubbling, slightly browned cheese; remove when the visual cues show it’s ready.
Remove from oven and immediately drape slices of prosciutto over the hot flatbread so the residual heat softens but does not overcook it.
Top with a handful of fresh arugula, drizzle honey (or a spoonful of balsamic glaze), and finish with flaky sea salt and a crack of black pepper. Let rest 1–2 minutes, then slice into 6–8 pieces and serve warm.
Notes
A quick, elegant flatbread featuring sweet figs, silky mozzarella, tangy goat cheese, and paper-thin prosciutto. Minimal fuss and restaurant-quality results—perfect for casual dinners or entertaining.
