Grilled Flatbread with Figs and Prosciutto

grilled_flatbread_figs_prosciuttoRipe figs balance savoury prosciutto on this Italian-inspired flatbread. Grilling adds a delicious smoky flavour that guests will love. If you want to enjoy this flatbread all year long, it can also be prepared in the oven like a pizza.

Makes 12 pieces
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

1 lb (500 g) store-bought pizza dough
1 tbsp (15 mL) olive oil
1/2 cup (125 mL) crumbled goat cheese
8 slices prosciutto, torn into pieces
4 fresh figs, cut into wedges
2 tbsp (30 mL) grated Parmesan cheese
2 tsp (10 mL) honey
1/2 cup (125 mL) baby arugula

Preheat the grill to medium-high; grease the grate well. Lightly dust a clean work surface with flour. Cut pizza dough in half. Roll out each portion into a 5 x 10-inch (12.5 x 25 cm) rectangle, about 1/4-inch (6 mm) thick. Brush each side with oil.

Grill for 2 to 3 minutes or until bubbles start to form and top and bottom are well-marked. Flip and grill for 2 to 3 minutes more or until bottom is well-marked. Transfer to a baking sheet. Reduce the heat to medium-low.

Scatter the goat cheese, prosciutto, figs and Parmesan over the flatbread. Close the lid and grill for an additional 4 to 5 minutes or until toppings are heated through. Drizzle with honey and top with fresh arugula. Cut each flatbread into 6 pieces.

Cook’s Notes: For an even speedier appetizer, use premade flatbread instead of rolling refrigerated pizza dough.

  • If figs are out of season try using thinly sliced pear or apple to add a sweet crunch that pair perfectly with prosciutto.

Per Serving (2 slices): Calories 312, Fat 12 grams, Cholesterol 19 mg, Sodium 722 mg, Carbohydrates 40 grams, Fibre 2 grams, Sugar 6 grams, Protein 12 grams.

One serving contains 13% of the %DV of Iron.
One serving contains 5% of the %DV of Vitamin A.