Whenever I think of figs in a savory dish, prosciutto and cheese immediately come to mind. I’m not one to shy away from a charcuterie board – honestly, one of my favorite combinations is a punchy cheese, a cold cut, and the fig jam. So in a lot of ways, this flatbread pays homage to that, with some grilled figs that are marinated with balsamic, a crisp, grilled flatbread, a creamy mascarpone-feta spread, prosciutto for that salty punch, and some peppery arugula to make me feel less guilty about what I’m about to eat. The one challenging part of this recipe, in my opinion, was the bread dough. It is a yeasted dough, so it takes time to proof and rise – this is crucial to avoid a dense, gummy flatbread. I grilled mine, but if you do not own a grill, just bake it for 25 minutes at 425 degrees F. I wanted to grill mine since I set up my grill for the figs already, and figured, why not just cook everything on it while it is still somewhat grilling-appropriate weather? All in all, this was probably one of my favorite ways to prepare figs in a dish, and I inhaled a flatbread probably meant for 2-3 people in one sitting.

For the dough:
2 cups all purpose flour + more
1/2 cup lukewarm water
1 packet active-dry yeast powder
1/4 cup olive oil
a pinch of salt

Combine water and yeast mixture. Allow it to sit for 10 minutes in a warm room so that it can get bubbly.

Combine the yeast water with olive oil and flour and knead together. Once the dough is formed, with a nice smooth surface, add in the salt. Wrap tightly with plastic wrap. Allow the dough to expand at room temperature for 1 hour and then deflate, the refrigerate overnight.

On a lightly floured surface, roll out the dough to 1/4-inch thickness and to be a 12 inch by 5 inch oval. Allow the dough to rest at room temperature for 30 minutes. Grill the dough on each side for roughly 10 minutes on medium-high heat, just to ensure that the dough is cooked through.

For the grilled figs:
1 cup black mission figs, cut into disks
1 tsp olive oil
a pinch of salt
2 tbsp balsamic vinegar

Toss the figs with olive oil and salt. Grill the figs for 30 seconds on each side. Place in a bowl and toss with balsamic to finish.

For the feta spread:
4oz feta cheese
4oz mascarpone cheese
3 tbsp olive oil
1 tbsp lemon juice
a pinch of salt

Puree everything together into a smooth, creamy spread.

For garnish:
4 slices fresh prosciutto
2 cups arugula
4 tbsp olive oil
a pinch of salt

Toss the arugula with olive oil and salt. Spread the mascarpone-feta mixture on top of the flatbread, and garnish with the grilled figs, torn pieces of prosciutto, and the arugula on top to finish.