5-Ingredient Fig and Goat Cheese Flatbread

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.

I’m a huge fan of goat cheese (if you are too, you’ve GOT to check out this Baked Goat Cheese Pasta next!), and the fact that with just this one ingredient, you can add tons of complex flavor!

And because the figs, balsamic, and pesto pack an equally powerful punch, the whole thing comes together with just 5 ingredients and in under 30 minutes! As a mom with a packed schedule and passion for gourmet food, I really appreciate the efficiency and ease here!

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

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Here’s everything you need:

• Pizza dough. You can buy it at the store or make your own pizza dough.
• 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

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Preheat The Oven With a Pizza Stone or Baking Sheet

Pro tip: 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.

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.

Though it doesn’t readily melt, the goat cheese in this recipe brings TONS of flavor to this dish, just as it does in this pink pasta with beets and goat cheese!

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.

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.

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.

Why You Should Make this Fig and Goat Cheese Flatbread

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• 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!

This is a sponsored post by Taittinger prestige Rosé.