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Preheat your oven to 400°F (200°C). If using a pizza stone, place it in the oven while preheating. Line a baking sheet with parchment paper if not using a pizza stone.

Place the flatbreads on the prepared baking sheet or directly on the preheated pizza stone. Brush the edges of each flatbread lightly with olive oil.

Evenly sprinkle the crumbled goat cheese over each flatbread, leaving a small border for the crust. Arrange the thinly sliced fresh figs over the goat cheese.

Sprinkle the chopped fresh rosemary, black pepper, and salt evenly over the fig and goat cheese topping.

Bake for 10-15 minutes, or until the flatbread crust is golden brown and crispy, and the goat cheese is softened and slightly bubbly. Keep an eye on it to prevent burning.

Remove the flatbreads from the oven. If desired, drizzle with balsamic glaze and/or honey, and top with fresh arugula before slicing. Serve immediately.


Preheat your oven to 400°F (200°C). If using a pizza stone, place it in the oven while preheating. Line a baking sheet with parchment paper if not using a pizza stone.

Place the flatbreads on the prepared baking sheet or directly on the preheated pizza stone. Brush the edges of each flatbread lightly with olive oil.

Evenly sprinkle the crumbled goat cheese over each flatbread, leaving a small border for the crust. Arrange the thinly sliced fresh figs over the goat cheese.

Sprinkle the chopped fresh rosemary, black pepper, and salt evenly over the fig and goat cheese topping.

Bake for 10-15 minutes, or until the flatbread crust is golden brown and crispy, and the goat cheese is softened and slightly bubbly. Keep an eye on it to prevent burning.

Remove the flatbreads from the oven. If desired, drizzle with balsamic glaze and/or honey, and top with fresh arugula before slicing. Serve immediately.
