This fig flatbread features sweet figs, caramelized onions, creamy goat cheese and fresh arugula for a sweet and savory meal that really satisfies. It’s the perfect light meal to transition from summer to fall!
Make this quick and easy vegetarian recipe in minutes for a delicious dinner! It’s a great way to use up leftover caramelized onions and any extra greens you have at home!
Here’s what you need
You’ll only need a few ingredients to make this recipe.
Fresh figs
Naan or other flatbread – regular, grain-free, or whole grain
Fresh arugula
Goat cheese
Caramelized onions
Extra virgin olive oil
Salt and pepper
Best figs for flatbread pizza
If you’ve never had fresh figs, now is the time to do it. This beautiful and unique fruit is naturally sweet, full of fiber and in-season fresh just twice a year.
Figs are in season now and you’ll find a variety of different ones and several can work. I’m using Black Mission Figs. They tend to be the sweetest, are easy to find, and maintain beautiful color after the oven.
You can also use Brown Turkey or Tiger Fig ones without sacrificing sweetness or flavor..
You can find figs in the fall at your local farmers’ market and most major supermarkets. I got these at Whole Foods – $4.99 per pound for organic Black Mission Figs. This may seem pricey but I usually buy a pound or less. They are so sweet and decadent that I’m fully satisfied with a few figs at a time.
Don’t have access to fresh figs? You can use dried figs in this recipe too! Just chop them and add them in the same amount.
Include the caramelized onions
I took the opportunity to use up some leftover caramelized onions and a tiny corner of goat cheese that I needed to use up for this flatbread. Caramelized onions are one of my favorite things to eat but making them is certainly a test of my patience.
To make caramelized onions, you just need some onions, olive oil, and patience. I’ve seen recipes that add sugar – that’s cheating. There’s no need. The onions become incredibly sweet when the process is over. Try it my way first.
I wrote up a recipe for this fig flatbread but I honestly threw it together on a whim. I made it again the next day with the second naan in the packet… because I ate the whole thing on the first day.
Substitutions
This recipe is versatile. If you’re missing an ingredient, try these…
- Not a goat cheese fan? Use feta in the same amount. This recipe will also work with aged white cheddar.
- You can make your own pizza crust, use your favorite small (6-8 inch) flatbread, or
- If you don’t have arugula, swap in the same amount of spinach or baby kale.
- Make this recipe vegan: Use vegan feta or skip the cheese altogether. The recipe will still be missing a little of the saltiness that the cheese adds. So sprinkle a bit more salt on the greens or flatbread when you brush with olive oil.
Tips for success
Freestyle the ingredients to make it work for you. But don’t skimp on the figs. Whether broiled or baked, the fresh figs start to break down into a sweet, jammy deliciousness that’s perfect over the tangy goat cheese.
- Be sure to brush on plenty of extra virgin olive oil to help the naan brown. But also for flavor.
- Use room temperature goat cheese if you want to spread it across the flatbread for even coverage. You can also just drop dollops over the flatbread.
- Add walnuts or pistachios for a bit of crunch and healthy fats.
Pairing ideas
You can enjoy this flatbread just as is or add your favorite protein topping.
- Top with roasted chicken for a full meal or maybe try smoked salmon if you’re pescatarian.
- Slice the flatbread into strips or wedges and serve alongside other snackable bites such as fruit, cheese, olives, or nuts for a snack board or brunch table centerpiece.
- Enjoy with a glass of crisp white wine or rose for a fruity finish.
Go ahead and PIN this fig flatbread recipe for later.
Fig, Goat Cheese and Arugula Flatbread
Ingredients
- 1 small flatbread (I used a whole grain naan)
- 2 tablespoons extra virgin olive oil, divided
- 2 ounces goat cheese , softened
- ¼ cup caramelized onions
- 3-5 fresh figs , sliced
- 2 cups arugula
- 1 teaspoon balsamic reduction (optional)
- salt and pepper to taste
Instructions
- Preheat the oven to 400F.
- Brush the flatbread with half the olive oil. Add dollops of the goat cheese evenly over the flatbread. Add the onions and figs.
- Bake 10 minutes or until the goat cheese melts a bit and the edges of the flatbread brown. During the last 2 minutes, toss the arugula with the remaining olive oil and salt and pepper to taste in a bowl until the greens are lightly dressed.
- Remove from the oven. Top with the dressed arugula, cracked black pepper and a drizzle of balsamic reduction.
Notes
- Be sure to brush on plenty of extra virgin olive oil to help the naan brown. But also for flavor!
- Using room temperature goat cheese helps if you want to spread it for more even coverage.
- If you don’t have arugula, swap in the same amount of spinach or baby kale.
Jean
Delicious! I had left over arugula and goat cheese and a bumper crop of fresh figs- so it was perfect . Big hit- loved by all.
Marisa Moore
So happy to hear you enjoyed it! Thanks for the note.
Sandra
This was super delicious! I added some prosciutto too. The caramelized onions made the dish. Thanks for the great idea.
Ann in Santa Fe
as much as I hate it when people leave comments BEFORE trying the recipe: I plan on making this tonight and will add the proscuitto as suggested. Stay tuned for follow up. This is making my mouth water just thinking about it!