High Fructose Corn Syrup Free Fig and Prosciutto Flatbread
Total time33 min
Prep time15 min
Cook time18 min
4.9(6)
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Learn more →Ingredients
4 servings
For the flatbread
- 1 lb whole wheat pizza dough, store-bought or homemade
- 2 tbsp extra virgin olive oil, divided
- ¼ tsp salt
- ¼ tsp black pepper
For the topping
- 4 oz goat cheese, crumbled
- 6 fresh figs, stemmed and quartered
- 2 oz prosciutto, thinly sliced and torn into pieces
- 1 tsp fresh thyme leaves
For serving
- 1 cup baby arugula
- 1 tbsp raw honey
- 1 tsp balsamic glaze (optional)
Instructions
- 1
Place a baking sheet in the oven and preheat to 450°F (230°C). Let the baking sheet heat for at least 10 minutes while you prepare the flatbread.
- 2
On a lightly floured surface, roll or stretch the whole wheat pizza dough into a rough oval or rectangle about 12 × 9 inches and 1/4 inch thick. Transfer to a sheet of parchment paper.
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