This flatbread is a cinch to make with refrigerated Wewalka Flatbread dough and a great option if you're looking for lighter fare in the new year. It's topped with arugula, a bold, peppery green, as well as dried figs and goat cheese, so it's full of fresh, flavorful toppings. Wewalka Flatbread dough is rolled on parchment paper. Handling is so simple and cleanup couldn't be easier - just toss the parchment after baking!
1 pkg. Wewalka Flatbread dough
Salt and pepper, to taste
6 slices Prosciutto, shredded
1/2 cup goat cheese, crumbled
5-7 fresh figs, sliced 1/4" thick
1 1/2 cups aruglua
1 cup balsamic vinegar +
1 Tbsp. light brown sugar
- Preheat grill to medium heat. Prepare all toppings and set aside.
- Unroll refrigerated Flatbread Dough and brush lightly with olive oil. Sprinkle with salt and pepper. Transfer the dough to the grill with parchment side up. Allow the dough to cook until golden brown and parchment can easily be peeled off the top, 5-10 minutes. Flip flatbread over and lightly cook the other side until golden brown.
- Remove dough from grill with tongs and place on a tray. While still warm, top with goat cheese, prosciutto, sliced figs and arugula. Drizzle with balsamic glaze and serve.
- Home made Balsamic Glaze: To make the balsamic reduction, whisk the balsamic vinegar and brown sugar in a small saucepan, cooking until sugar is dissolved. Bring to a light boil, then simmer for about 10 minutes or until reduced by half and thick.