Flatbread Pizza with Figs, Prosciutto, and Arugula

Flatbread Pizza with Figs, Prosciutto, and Arugula

Recommend pairing with a Columbia Valley, WA Cabernet

It’s that time of year again!!  Enjoy watching the game with family and friends and wow them with this great flatbread pizza recipe.  It’s sure to be a hit!

Don’t feel like cooking?  Order this and other great party options from your Personal Chef!  Be sure to check out my party menu below for your next gameday gathering.  


  • 4 Stonefire Naan flatbreads

  • Olive oil drizzle

  • 4 tablespoons roasted garlic puree

  • 4 tablespoons caramelized onions 

  • 12 fresh figs, thin sliced

  • 1 cup shredded fontina cheese

  • 12 slices Prosciutto, rough chopped

  • 1/2 cup crumbled gorgonzola

  • 1 cup baby arugula

  • freshly-cracked black pepper

  • balsamic glaze


Preheat oven to 375 degrees 

Place flatbreads on baking sheets. Lightly drizzle each flatbread with olive oil, spread 1 tablespoon of roasted garlic puree on each flatbread. Evenly divide and layer with onions, figs, fontina, prosciutto, and gorgonzola.

Transfer the pizza to the oven and bake about 15 mins until the crust is golden and crisp, and the cheeses are melted

Remove the pizza from the oven, let rest for a minute or two, and sprinkle with the baby arugula leaves. Season with a few grinds of black pepper and drizzle with balsamic reduction. Slice and serve.


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