Flatbread with Fresh Figs, Prosciutto and Goat Cheese

Preheat the oven to 450 F.

Roll out the pizza dough on a floured surface into a large rectangle about ¼-inch thick. It will be about 14×8 inches. Don’t worry, it doesn’t need to be perfect. Transfer the dough to a parchment lined baking sheet. Brush the dough with olive oil and season with salt and fresh ground pepper.

Crumble 6 ounces of the goat cheese onto the dough. You may also use a knife to spread it in an even layer if you like. Cut two of the figs into a small dice, and sprinkle them over the dough. Transfer your flatbread to the oven and bake for 12-15 minutes, until it is lightly brown and cooked through.

While your flatbread is cooking, prepare the balsamic reduction. Pour the balsamic vinegar into a small pot and simmer over low heat for about ten minutes until it has reduced by half and become syrupy. Remove from the heat and allow it to cool slightly.

When your flatbread is cooked, carefully remove it from the oven. Top the flatbread with the prosciutto. Thinly slice the remaining four figs, and arrange them in an even layer on top of the prosciutto. Crumble the remaining 2 ounces of goat cheese over everything. Place the flatbread under the broiler for 2-3 minutes until the prosciutto crisps around the edges and the figs become slightly caramelized.

Remove it from the oven. Top your flatbread with the arugula and crumbled bacon and drizzle with the balsamic reduction. Slice and serve immediately. Get figgy with it.