This flatbread with prosciutto fig and arugula is a great recipe for a quick and easy dinner (you could make it even healthier by using a whole wheat crust) and is also perfect for serving for parties (it has no sauce, so it’s easy to serve to guests without a mess.) It’s made with fig preserves, mozzarella, parmesan, prosciutto, arugula, pine nuts, and red pepper flakes and is the perfect combination of sweet and a little heat!
You guys, this prosciutto, fig and arugula flatbread was SO YUMMY! In addition, it’s so incredibly easy to put together, and it just looks so impressive when it’s done!
Before having a husband and family, I could very easily just enjoy a charcuterie board or popcorn and call it dinner. Now adays I need something a little more substantial meals for us to enjoy (especially for Ben). Enter, the wonderful flatbread!
Flatbreads make a great warm meal that come together in a flash, feel reminiscent of a charcuterie board, but also are substantial enough to have for a meal. So they work for our family. Plus, you can be creative with all the variety of toppings.
When I was shopping at Pick ‘n Save (a WI grocery store chain I absolutely love) for the ingredients for this one pot sausage and rice casserole I saw flatbread crusts and knew I had to make a pizza-flatbread to share.
In the past, I’ve made a fresh herb butter and cheese flatbread, as well as a super awesome homemade whole wheat pizza dough, but both of those recipes involve making the flatbread dough, and I wanted something easy that would make a quick dinner. Using an already made flatbread/pizza crust is the way to go when you’re looking for an easy dinner!!
Toppings for flatbreads are flexible, but even the way you prepare this meal is flexible. I prefer a crispy prosciutto, but you can easily leave it raw and still enjoy this dish. Plus, that makes it come together even more quickly! Additionally, the spice level can be tailored to your liking as well – like things a bit more spicy? Add more red pepper! Or dial it back if you’d prefer a more mild flavor.
The sweet honey fig spread is outstanding. It is on the sweet side of ingredients, so the red pepper flakes and salty prosciutto really help to balance the sweetness.
Depending on what ingredients you chose to put on top, this dish can become a favorite healthy dinner option or a great appetizer at any party (it’s also fancy enough for a nice date night in meal!)
Other recipes you might enjoy:
- Fresh Herb Butter and Cheese Flatbread Recipe
- Chicken Enchilada Flatbread
- Fail Proof Whole Wheat Pizza Dough
Prosciutto, Fig and Arugula Flatbread
- 1 12- inch Simple Truth pizza crust or flatbread crust naan bread or whole wheat pizza crust works great
- 3 tablespoons Private Selection fig preserves
- 1 cup Roundy’s shredded mozzarella
- 3 oz. prosciutto
- 2 tablespoons Kroger pine nuts
- ¼-1/2 teaspoon Kroger red pepper flakes optional
- 1 cup Simple Truth arugula
- ¼ cup Roundy’s shredded or shaved parmesan cheese
- Preheat oven to 400 degrees. Place crust on a baking sheet and bake for 5 minutes.
- Remove from oven. Spread fig preserves over the crust in a thin layer, sprinkle mozzarella cheese on top.
- Add thinly sliced prosciutto (cut or torn into pieces) on top of cheese and bake for 8 minutes.
- Remove from oven and add pine nuts. Bake for an additional 3 minutes, until the pine nuts are slightly toasted and golden brown and cheese has melted.
- Remove pizza from oven, sprinkle with red pepper flakes, add arugula and sprinkle on parmesan cheese, slice, serve and enjoy!
This post is brought to you by my partnership with Pick ‘n Save, as always, all opinions are mine alone. Thank you for supporting the brands that make the SweetPhi blog possible. For more inspiration from Pick ‘n Save, be sure to follow their Facebook, Twitter and Pinterest accounts.
This is one of my favorites! We use garlic naan and with the fig jam it is amazing!! This time we had some fresh mozzarella to get rid of and it was a great addition!
I’m so happy to hear this, using garlic naan sounds like such an amazing idea, thank you for sharing!