Looking for an elevated shareable appetizer or nosh? This Fig and Goat Cheese Flatbread is perfectly balanced with freshness from the pesto, creamy saltiness from the goat cheese, and sweetness from the figs and balsamic glaze.
This 5-ingredient totally approachable flatbread pairs perfectly with Taittinger Prestige Rosé, a vibrant and sophisticated champagne. This combination is my go-to when it comes to entertaining!
Fig and Goat Cheese Flatbread Ingredients
Here’s everything you need:
- Pizza dough. You can buy it at the store or make your own pizza dough. You can even use Naan bread as your base like in this Naan Breakfast Pizza.
- Pesto. Again, buy your favorite or make your own pesto.
- Goat cheese. I used plain but you can also use a honey goat cheese or herbed goat cheese.
- Figs. Black Mission figs or Brown Turkey figs preferred.
- Balsamic glaze (optional). This flat bread is delicious with or without it, but I recommend finishing your flatbread with it to add moisture and an extra kick of acid and sweetness.
Fig and Goat Cheese Flatbread Tips and Tricks
Preheat The Oven With a Pizza Stone or Baking Sheet
The key to getting a crispy crust is preheating your oven with the pizza stone in it.
If you don’t have a pizza stone, you can easily use a large baking sheet—just place it upside down. This will make it easier to slide the pizza on and off it when it’s hot because the raised edges will be out of the way.
Place your pizza stone or upside-down baking sheet on the top rack of the oven and preheat your oven to 400°F.
Green tip: Get to know your oven! Get an idea of how long it takes your oven to preheat. By not pre-heating the oven too early, you can save energy.
Shape Your Flatbread Dough
Start by flattening your pizza dough. You can do so either on parchment paper or by adding flour to a clean, dry surface.
Depending on the dough you are using, it may be easier to use a floured rolling pin, or it may be easier to just use your hands.
Roll or flatten your dough out until it’s about 1/4 of an inch thick. This will usually yield a pizza that’s about 14 inches in diameter.
Add Your Pesto
Once you’ve shaped your dough, add it to a pizza peel or large chopping board lined with parchment paper. This will make it easier to slide into the oven.
The goal is to get a thin, even layer of pesto on top of your pizza dough. Pour your pesto onto the dough and use a knife or spatula to spread it around, leaving about an inch around the edges to form a crust.
Add Your Cheese and Figs
Break apart your goat cheese and sprinkle it on top of your pesto. Note that unlike mozzarella, which is typically used to make flatbread, goat cheese does not melt and spread. This means you’ll want to be more deliberate about placing it evenly on top.
Goat cheese is easier to break apart and crumble when it’s cold, so I suggest storing it in the refrigerator until you’re ready for this step.
Then, place figs on top of the goat cheese sporadically.
How to Bake a Crispy Flatbread
Your pizza is ready for the oven! By now, your pizza stone or baking sheet should be nice and hot.
Use a pizza peel (or chopping board if you don’t have one) to slide the pizza and parchment paper onto the hot pizza stone or baking sheet.
Bake for 18-20 minutes until the crust is nice and crispy.
Green tip: Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff. Consider organic ingredients for this recipe.
Add Balsamic Glaze (Optional)
This recipe is delicious with or without the balsamic glaze, so I’ve made it optional! But it does add an extra sticky layer of subtle sweetness and acidity, plus an extra hit of moisture.
Balsamic glaze is just balsamic vinegar that has been reduced to have less water content, making it much thicker. You can absolutely use balsamic vinegar in place of balsamic glaze, it’ll just be a little more liquid-y.
You can also simply reduce balsamic vinaigrette to make your own balsamic glaze at home.
Serving Your Fig and Goat Cheese Flatbread
The bright and vibrant flavors of this flatbread pairs beautifully with Taittinger prestige Rosé. It’s vibrant and fruity which plays well with the figs, and the bubbles provide a freshness that elevates the pesto.
Taittinger is one of the few remaining family owned and operated Champagne houses. Distinguished for its extensive vineyard holdings of 752 acres, including prestigious Grand Cru vineyards, Taittinger has the highest quality production.
Additionally, Taittinger has sustainable practices, uses a higher proportion of Chardonnay grapes in its blend, and is critically acclaimed for its consistently outstanding scores and worldwide recognition among connoisseurs.
Storing and Reheating Leftover Homemade Flatbread
This Fig and Goat Cheese Flatbread will last for up to 4 days in an airtight container in the refrigerator. You can also freeze it for up to 3 months.
Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? It’s always best to avoid food waste by properly storing and reheating leftovers!
To reheat this flatbread, you have two great options. You can reheat it in the oven on a baking sheet at 350°F for about 10 minutes, or you can reheat it in a frying pan. Put the pizza directly on the pan over medium heat and cover to trap heat.
This will take about 5-8 minutes over medium heat on the stove.
Want to sharpen your kitchen skills?
Why You Should Make this Fig and Goat Cheese Flatbread
- It pairs perfectly with Rosé. Who doesn’t love a perfect sharing and pairing?
- It’s balanced. Salty, sweet, acidic, and fresh notes all on this delicious crust.
- It’s easy! Only 5 ingredients required and you’re ready to indulge!
Fig and Goat Cheese FlatbreadPRINT PIN RATE
- Place a pizza stone or a large baking sheet on the top rack of your oven upside down and preheat the oven to 400°F with the pizza stone or upside-down baking rack inside.
- Flour a clean surface or lay down a piece of parchment paper and use a rolling pin or clean hands to spread out dough until it is about 14 inches in diameter.
- Place the dough on a pizza peel (preferred) or cutting board lined with parchment paper. Spread pesto onto dough in an even layer.
- Crumble the goat cheese on top of the pesto. Slice the figs into about 4 thin pieces lengthwise and place sporadically on top of the goat cheese.
- Use the pizza peel or cutting board to carefully transfer the flatbread and parchment paper onto the hot pizza stone or upside-down baking sheet. Bake for 18-20 minutes until crust is nice and crispy.
- Option to drizzle balsamic glaze. Serve hot and enjoy!
This is a sponsored post by Taittinger prestige Rosé.