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Who doesn’t love a good charcuterie board, right? All kinds of cheeses, soft, hard, funky! Salty meats, crackers, sweet fresh or dried fruits, and some spreads. Well why not make the perfect bite by adding those all in one? This fig, goat cheese, and prosciutto flatbread is salty, sweet, cheesy, crunchy, and just all around delicious. It may seem like a lot going on, but one bite of this layered thin crust pizza and you’ll totally get why it makes sense!
Caramelized Onions
This recipe overall is super quick to come together, but the base does take a bit of time. To begin, peel and slice 2-3 medium white onions. This seems like a lot, it will be about 5-6 cups, but it will cook down to about 1 cup. Add 1 tbsp of butter to a large saute pan over medium low heat and add in the onions.
Stirring occasionally, continue to cook the onions for 35-40 minutes until the onions are a deep caramel color. At this stage, add in 1/4 cup of brown sugar and 3 tbsp of balsamic vinegar. Cook another 3-5 minutes until the liquid has evaporated and the onions are thick and sticky. At this point, remove from the heat so the sugars do not burn. We are using this for our flatbread, but throw these on a burger, in a grilled cheese, or mix it into some pasta and you will be in heaven.
Fig Goat Cheese Prosciutto Flatbread
Now that the onions are cooked, it is time to assemble the flatbread. Preheat the oven to 425 degrees. Drizzle a sheet pan with olive oil. Open an 8oz can of thin crust pizza dough and roll out onto the sheet pan. Drizzle with more olive oil and press the dough out to the edges of the pan. Sprinkle with 1 tsp of garlic powder.
Top the dough with 1 ½ cups of shredded mozzarella or fontina cheese, and then spread the caramelized onions all over. Slice 2-3 medium fresh figs and place them all over the flatbread. Top the dough with the remaining shredded cheese, and 6 oz of crumbled goat cheese. Take about 4oz of prosciutto and 3 large basil leaves and tear and scatter them both on top. Drizzle with olive oil more olive oil and crack some black pepper over the top (optional).
Bake for 15-17 minutes until golden brown. Once out of the oven, top with about 1 cup of arugula, 2 more oz of goat cheese, and drizzle with olive oil and 2 tbsp of balsamic glaze. Serve immediately to get the full effect of the hot melty cheese and crispy prosciutto with the cold goat cheese, sweet glaze, and peppery arugula. The balance of sweet, salty, cheesy, meaty, soft and crunchy is what makes this flatbread so incredible. It sure will wow at any gathering and may put the classic pepperoni to shame!
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Fig Goat Cheese and Prosciutto Flatbread
Ingredients
- 2-3 medium white onions
- 1 tbsp unsalted butter
- ¼ cup brown sugar
- 3 tbsp balsamic vinegar
- 1 8oz tube thin crust pizza dough
- olive oil
- 1 tsp garlic powder
- 2 cups mozzarella or fontina cheese shredded
- 2-3 small fresh figs sliced
- 8 oz goat cheese crumbled
- 4 oz prosciutto
- 3 basil leaves torn
- 1 cup arugula
- 2 tbsp balsamic glaze
Instructions
- Slice the onions and put them in a large sauté pan over medium low heat with the butter. Cook for 35-40 minutes until caramel brown
- Add in sugar and vinegar and cook an additional 3-5 minutes until thick and sticky. Remove from the pan.
- Preheat the oven to 425°
- Drizzle a sheet pan with olive oil. Open the can of dough and roll out onto the sheet pan. Drizzle with more olive oil and press the dough out to the edges of the pan. Sprinkle with garlic powder
- Top with 1 ½ cups of mozzarella and then spread the caramelized onions all over.
- Place your sliced figs all over and top with the remaining shredded cheese, and 6 oz of the goat cheese.
- Tear the prosciutto and basil and scatter them both on top. Drizzle with olive oil
- Bake for 15-17 minutes until golden brown.
- Top with arugula, remaining goat cheese, and drizzle with olive oil and balsamic glaze. Serve immediately
