This Fig & Arugula Flatbread is a symphony of sweet, savory, and peppery flavors that come together in just 27 minutes. The creamy tang of goat cheese pairs perfectly with the caramelized sweetness of fresh figs, while the peppery bite of arugula adds a refreshing crunch. Each bite is a delightful contrast of textures, from the crisp crust to the tender toppings, making it a standout dish for any occasion.
With a prep time of only 15 minutes and a quick 12-minute bake, this recipe is as effortless as it is impressive. The combination of earthy, sweet, and tangy elements creates a balanced flavor profile that’s both sophisticated and approachable. Whether you’re hosting a gathering or treating yourself, this flatbread is a guaranteed crowd-pleaser that feels indulgent yet light.
Ingredients for Fig & Arugula Flatbread
- Pizza dough of your choice (e.g., whole wheat dough from Whole Foods)
- Extra-virgin olive oil (for brushing)
- Minced garlic (for brushing)
- Spread options:
- Almond spread (recipe below)
- Ricotta mixed with garlic, lemon, and salt
- Goat cheese or cream cheese combo
- Sliced figs
- Arugula
- Pine nuts
- Red pepper flakes (pinches)
- Optional toppings:
- Balsamic drizzle
- Honey drizzle
For the Almond Spread (makes 1.5 cups):
- 1 cup raw almonds (blanched*)
- ½ garlic clove (coarsely chopped)
- ½ teaspoon salt (more to taste)
- Juice and zest of one small lemon
- ½ to ¾ cup water
- 1-2 tablespoons olive oil
- Fresh black pepper (to taste)
Step-by-Step Instructions
- Prepare the dough: Roll out the pizza dough to your desired thickness.
- Make the garlic oil: Mince garlic and mix it with olive oil. Brush both sides of the dough with the mixture.
- Grill the dough: Grill each side for a few minutes until grill marks form and the dough is cooked through. Cooking time will vary based on thickness. Set aside to cool.
- Prepare the almond spread (if using): In a blender, combine almonds, garlic, salt, lemon juice and zest, ½ cup water, and 1 tablespoon olive oil. Blend until smooth, adding more water or olive oil as needed to reach your desired consistency. Taste and adjust seasoning.
- Assemble the flatbread: Spread the almond, ricotta, or goat cheese mixture evenly over the cooled dough.
- Add toppings: Layer with sliced figs, arugula, pine nuts, and a pinch of red pepper flakes. Drizzle with balsamic or honey if desired.
- Serve: Slice and enjoy immediately!
Creative Topping Combinations
While figs and arugula are a classic pairing, feel free to experiment with other toppings! Try adding caramelized onions for sweetness, prosciutto for a salty kick, or roasted butternut squash for a fall-inspired twist. For a vegan option, swap the cheese spreads for a cashew cream or hummus base.
Perfect Pairings for Serving
This flatbread makes a great appetizer or light meal. Serve it alongside a simple green salad with a lemon vinaigrette or a bowl of roasted vegetable soup. For a refreshing drink pairing, try a sparkling rosé or a citrus-infused iced tea.
Quick Storage & Reheating Tips
Store leftover flatbread in an airtight container in the fridge for up to 2 days. To reheat, place it in a preheated oven at 350°F for 5-7 minutes or until warmed through. Avoid microwaving to keep the crust crispy!
Time-Saving Hacks
Short on time? Use store-bought flatbread or naan instead of rolling out dough. You can also prep the almond spread ahead of time—it keeps well in the fridge for up to 3 days. For a quicker assembly, skip grilling and simply toast the dough in the oven.
Equipment Tips for Success
If you don’t have a grill, a grill pan or cast-iron skillet works just as well for achieving those beautiful grill marks. For the almond spread, a high-speed blender or food processor ensures a smooth, creamy texture. Don’t forget a pastry brush for evenly coating the dough with olive oil!
Fig & Arugula Flatbread
Ingredients
- Pizza dough of your choice (I often buy the whole wheat dough from Whole Foods.)
- Extra-virgin olive oil and minced garlic, for brushing
- Almond spread, ricotta mixed with garlic, lemon, and salt, or a goat/cream cheese combo, to spread
- Sliced Figs
- Arugula
- Pine nuts
- Pinches red pepper flakes
- Drizzle balsamic and/or honey (optional)
For the almond spread: (makes 1.5 cups)
- 1 cup raw almonds, blanched*
- 1/2 garlic clove coarsely chopped
- 1/2 teaspoon salt, more to taste
- Juice and zest of one small lemon
- 1/2 to 3/4 cup water
- 1-2 tablespoons olive oil
- Fresh black pepper
Instructions
- Roll out the raw pizza dough. Mince some garlic and toss in the olive oil. Brush the oil on both sides of dough. Grill the dough on each side for a few minutes until grill marks form and the dough is cooked through (time will depend on how thick your dough is). Set aside to cool.
- Meanwhile, prepare the almond spread, if using: Combine the almonds, garlic, salt, lemon juice and zest, ½ cup water, and 1 tablespoon olive oil in a blender and blend until smooth, adding more water and olive oil to reach your desired consistency. Taste and adjust seasoning.
- Top the cooled dough with the almond, ricotta, or goat cheese spread, followed by the figs, arugula, pine nuts, red pepper flakes, balsamic, and honey, if using.