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Perfect Prosciutto and Fig Flatbread Recipe

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A quick and easy flatbread featuring a crispy homemade base topped with salty prosciutto, sweet figs, creamy burrata, and fresh arugula. Perfect for busy weeknights or entertaining guests.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup warm water (about 110°F / 43°C)
  • 1 tablespoon olive oil (extra virgin)
  • 6–8 thin slices prosciutto
  • 4–5 fresh figs, sliced
  • 4 oz burrata cheese
  • 1 cup fresh arugula
  • 1 tablespoon honey (optional)
  • Freshly ground black pepper (to taste)
  • Flaky sea salt (to sprinkle after baking)

Instructions

  1. In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon salt, and ½ teaspoon baking powder. Add ½ cup warm water and 1 tablespoon olive oil. Stir until a sticky dough forms. If too dry, add water a teaspoon at a time.
  2. Transfer dough to a lightly floured surface. Knead for about 5 minutes until smooth and elastic. Cover with a clean towel and let rest for 15 minutes.
  3. Preheat oven to 450°F (230°C). If using a pizza stone, place it inside to heat up.
  4. Roll dough into a rough 10 x 12 inch oval or circle, about ¼ inch thick. Transfer onto a parchment-lined baking sheet or floured pizza peel if using a stone.
  5. Bake flatbread for 6-7 minutes until it just starts to puff and shows slight golden spots.
  6. Remove flatbread from oven. Arrange prosciutto and fig slices evenly over the surface. Tear burrata into chunks and place on top.
  7. Return flatbread to oven and bake for another 5-7 minutes until edges are golden and burrata slightly softens but not fully melted.
  8. Remove from oven, scatter fresh arugula over the top, drizzle with honey, and season with flaky sea salt and freshly ground black pepper.
  9. Cut into slices and serve immediately while warm.

Notes

Use gluten-free flour blend for gluten-free option. Substitute burrata with cashew-based cream cheese or soft tofu for dairy-free. For vegan, replace prosciutto with roasted beets or smoked mushrooms. Preheat pizza stone for at least 30 minutes for crispier crust. Watch flatbread closely during final bake to avoid drying out burrata.

Nutrition

Keywords: prosciutto, fig, flatbread, burrata, arugula, easy dinner, quick recipe, homemade flatbread

Find it online: https://chrisfeasts.com/perfect-prosciutto-and-fig-flatbread-recipe-5-easy-steps-for-homemade-burrata-and-arugula-delight/