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Grilled Flatbread with Figs, Prosciutto, and Arugula Recipe

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4 from 7 reviews

A deliciously unique grilled flatbread topped with creamy fontina cheese, sweet fresh figs, savory prosciutto, and peppery arugula, all finished with a rich homemade balsamic glaze. Perfect as an elegant appetizer or light meal.

  • Total Time: 34 minutes
  • Yield: 6 servings

Ingredients

For the Flatbread Dough

  • 1 cup (128 grams) all-purpose/plain flour
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (32 grams) plain yogurt (room temperature)
  • ¼ teaspoon granulated sugar
  • 1 ½ tablespoons vegetable oil (plus more for brushing)
  • ¼ to ⅓ cup (59 to 78 ml) water

For the Toppings

  • 1 ½ cups (130 grams) fontina cheese (grated) or any good melting cheese with flavor
  • 4 fresh figs (sliced)
  • 4 slices of Prosciutto de Parma
  • A handful of arugula

For the Balsamic Glaze

  • 2 cups (473 ml) balsamic vinegar
  • 1 tablespoon honey
  • Or store-bought balsamic glaze (optional)

Instructions

  1. Make the glaze: In a medium saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and let it reduce by half, about 30 minutes, until the mixture thickens to a molasses-like consistency. Set aside to cool. Skip this step if using store-bought glaze.
  2. Prepare the flatbread dough: In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Mix in the yogurt, sugar, and vegetable oil with a fork. Add water 1 tablespoon at a time as needed, mixing until a dough ball forms. Wrap in plastic wrap and refrigerate for 30 minutes.
  3. Bring dough to room temperature: Remove dough from fridge 10 minutes before using to soften slightly.
  4. Preheat the grill: Heat your outdoor grill to 500°F (260°C) ensuring it’s clean and well oiled to prevent sticking.
  5. Shape and brush the dough: Place the dough on a large piece of parchment paper for easy transfer. Use your hands or a rolling pin to shape it into a rectangle or desired shape. Brush the top generously with oil.
  6. Grill the flatbread base: Carefully lift the dough with the parchment paper and lay it oil-side down on the hot grill. Grill for about 2 minutes until grill marks appear and dough bubbles on top. Use a spatula to check the underside to avoid burning.
  7. Add cheese and figs: Flip the flatbread and immediately top with grated fontina cheese and sliced figs. Grill for another 2 minutes until cheese melts.
  8. Add prosciutto and arugula: Remove the flatbread from the grill. Top with slices of prosciutto and a handful of fresh arugula.
  9. Finish with balsamic glaze: Drizzle the homemade or store-bought balsamic glaze over the top just before serving for a perfect balance of sweet and savory flavors.

Notes

  • If you prefer a quicker option, store-bought balsamic glaze can be used instead of making your own.
  • Make sure the grill is very hot to get nice grill marks and cook the flatbread properly.
  • You can substitute fontina with mozzarella or fontal cheese for a different melt and flavor.
  • Letting the dough rest in the fridge improves texture but can be skipped if short on time.
  • The flatbread is best enjoyed immediately while cheese is melty and crust is crisp.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 19 minutes
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Italian

Find it online: https://monicarecipes.com/grilled-flatbread-with-figs-prosciutto-and-arugula-recipe/