Fig and Goat Cheese Arugula Flatbreads
Fig and Goat Cheese Arugula Flatbreads
Ingredients
- 4 individual flatbreads, such as naan or pre-baked pizza crusts
- 1 tablespoon olive oil
- 1/4 cup fig spread
- 4 ounces fresh goat cheese, crumbled
- 1 cup low-moisture mozzarella cheese, shredded
- 2 cups fresh arugula
- 2 tablespoons balsamic glaze
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. If using a pizza stone, place it in the oven during preheating. Otherwise, line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400°F - 2
Place the flatbreads on the prepared baking sheet or pizza stone. Lightly brush the edges of each flatbread with olive oil. Sprinkle evenly with kosher salt and black pepper.
⏱️ 2 min - 3
Evenly spread the fig spread over each flatbread, leaving a small border for the crust. Distribute the crumbled goat cheese and shredded mozzarella cheese over the fig spread.
⏱️ 3 min - 4
Bake the flatbreads for 10 to 12 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly. Keep an eye on them to prevent burning.
⏱️ 12 min•🌡️ 400°F - 5
Carefully remove the flatbreads from the oven. Scatter the fresh arugula over the hot flatbreads; the residual heat will slightly wilt it.
⏱️ 2 min - 6
Drizzle each flatbread generously with balsamic glaze. Slice each flatbread into individual portions and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fig and Goat Cheese Arugula Flatbreads
Ingredients
- 4 individual flatbreads, such as naan or pre-baked pizza crusts
- 1 tablespoon olive oil
- 1/4 cup fig spread
- 4 ounces fresh goat cheese, crumbled
- 1 cup low-moisture mozzarella cheese, shredded
- 2 cups fresh arugula
- 2 tablespoons balsamic glaze
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. If using a pizza stone, place it in the oven during preheating. Otherwise, line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400°F - 2
Place the flatbreads on the prepared baking sheet or pizza stone. Lightly brush the edges of each flatbread with olive oil. Sprinkle evenly with kosher salt and black pepper.
⏱️ 2 min - 3
Evenly spread the fig spread over each flatbread, leaving a small border for the crust. Distribute the crumbled goat cheese and shredded mozzarella cheese over the fig spread.
⏱️ 3 min - 4
Bake the flatbreads for 10 to 12 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly. Keep an eye on them to prevent burning.
⏱️ 12 min•🌡️ 400°F - 5
Carefully remove the flatbreads from the oven. Scatter the fresh arugula over the hot flatbreads; the residual heat will slightly wilt it.
⏱️ 2 min - 6
Drizzle each flatbread generously with balsamic glaze. Slice each flatbread into individual portions and serve immediately.
⏱️ 1 min