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!
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.
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.