Balsamic Fig + Goat Cheese Flatbread
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.
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.