Balsamic Fig + Goat Cheese Flatbread

Some weeks, the fridge is a little empty. Some weeks, it’s overflowing with possibility. This flatbread was born out of the second kind — a fig haul that needed to be used right now and just enough goat cheese leftover to make something magical.

Now, I should have used more goat cheese (the pictured one definitely was missing a little), so I updated the recipe below to fit what I should have done. But even so, it turned out quite balanced and beautiful if I do say so myself.

No yeast, no fuss. Just a fast flatbread dough made with yogurt, cooked high heat in the oven until golden, and topped with summer’s best flavors: fresh figs, creamy goat cheese, a drizzle of balsamic glaze, spicy hot honey, and a flurry of arugula.

If you’ve never made your own flatbread before, this is your sign — and if you have? Consider this your reminder that you don’t need store-bought pizza dough to have a fancy Friday night at home.

Balsamic Fig + Goat Cheese Flatbread

Miranda | The Herby Eater

A crisp, tender no-yeast flatbread forms the base of this sweet, tangy, spicy, and creamy pizza. Topped with fresh figs, goat cheese, arugula, balsamic glaze, and hot honey, it’s an easy, elegant dinner that’s ready in 30 minutes or less.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Rest Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer, Lunch, Snack

Cuisine American

Servings 4 servings

Equipment

• Mixing bowl
• Rolling Pin
• Skillet or griddle
• Spatula
• Baking sheet (optional for finishing in oven)

Ingredients

  

For the No-Yeast Flatbread Dough

• 1 ¾ cups all-purpose flour plus more for dusting
• 1 tsp baking powder
• ¾ tsp salt
• ¾ cup plain Greek yogurt or non-dairy yogurt
• 1 tbsp olive oil plus more for brushing skillet

For the Toppings

• 6 –8 fresh figs sliced or quartered
• 4 oz goat cheese crumbled (or plant-based alternative)
• 1 cup fresh arugula
• 2 tbsp balsamic glaze
• 1 –2 tsp hot honey or regular honey + red pepper flakes
• Olive oil for brushing

Instructions

 

• In a medium bowl, whisk together the flour, baking powder, and salt.
• Add yogurt and olive oil. Stir until a shaggy dough forms. Knead for 2–3 minutes until soft and smooth.
• Cover and let rest at room temperature for 15 minutes.
• Roll out dough into a rectangle (~¼ inch thick).
• Preheat oven to 450°F and prep a baking sheet or pizza stone (optional).
• Top uncooked flatbread with figs and goat cheese.
• Cook until puffed and golden (I recommend around 6-8 minutes but check for your oven). Set aside to cool slightly.
• Top warm flatbreads with a handful of arugula, a drizzle of balsamic glaze, and a swirl of hot honey.
• Slice and serve immediately.

Notes

To make vegan or dairy-free, use a cashew cheese or plant-based goat cheese alternative. Fro added crunch, sprinkle with chopped walnuts or pistachios.

Prep ahead: Cook the flatbreads up to 3 days ahead and store in the fridge. Reheat in a skillet or oven before topping.

Keyword Appetizer, Lunch, Nut-Free, Party Foods, Refined Sugar Free, Snack, Vegetarian