Gooey Cheese Prosciutto and Fig Jam Flatbread

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I had never tried figs until my late twenties, and even then, they came from those classic Fig Newton cookies at the grocery store. It’s what my family always bought when we wanted something different from chocolate chip.

Then I discovered fresh figs and fig jam at my local farmers market, and it opened up a whole new world of possibilities. Paired with prosciutto on a warm flatbread, it’s the kind of combination that makes you wonder why you didn’t try it sooner. This recipe is so simple that even my teenager can put it together without any help.

What Kind of Prosciutto Should I Use?

For this flatbread recipe, Prosciutto di Parma or Prosciutto di San Daniele are both excellent choices, though any good quality prosciutto will work well. These Italian dry-cured hams are thinly sliced and have a perfect balance of saltiness and subtle sweetness that pairs beautifully with fig jam. When shopping, look for prosciutto that’s sliced paper-thin and has a nice marbling of fat – you should be able to see through each slice when held up to light. Since prosciutto is already fully cured, you’ll want to add it to your flatbread near the end of cooking or even after it comes out of the oven to prevent it from becoming tough or overly salty.

Options for Substitutions

This flatbread recipe is pretty flexible and you can make several swaps depending on what you have in your kitchen:

• Naan bread: Don’t have naan? You can use pita bread, ready-made pizza crust, or even tortillas. Just keep in mind that cooking times might need to be adjusted since these alternatives are usually thinner than naan.
• Fig jam: If fig jam is hard to find, try apricot preserves, honey, or even apple butter. Each will give a different but equally good sweet note to balance the salty prosciutto.
• Prosciutto: While prosciutto gives this flatbread its signature flavor, you could use thin-sliced ham, serrano ham, or even crispy bacon as alternatives.
• Mozzarella and goat cheese: Feel free to play with the cheese combo – try ricotta instead of goat cheese, or use fontina or provolone in place of mozzarella. Just aim to keep one melty cheese and one creamy cheese in the mix.
• Spinach: Any leafy green works here – try arugula, baby kale, or even fresh basil leaves. Add them right after baking so they don’t wilt too much.
• Balsamic vinegar: For the onions, you can skip the balsamic and just caramelize them with butter and brown sugar. Or try a splash of red wine vinegar instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when making flatbread is achieving the perfect crispy crust – to avoid a soggy bottom, pre-bake your naan bread for 2-3 minutes before adding toppings, and don’t overload it with fig jam as the excess moisture can make the bread soft. When caramelizing your onions, resist the urge to rush the process by turning up the heat – instead, cook them low and slow with butter for about 15-20 minutes until they’re golden brown, adding the brown sugar and balsamic vinegar only in the final few minutes. A common mistake is adding the prosciutto too early in the baking process – wait until the last minute or even add it after the flatbread comes out of the oven to prevent it from becoming tough and overly crispy. For the best texture contrast, let the flatbread rest for just 1-2 minutes after baking before slicing, allowing the cheese to set slightly while keeping the crust crispy.

What to Serve With Fig and Prosciutto Flatbread?

This sweet and salty flatbread pairs really well with a simple arugula salad dressed in lemon juice and olive oil – the peppery greens balance out the rich flavors of the prosciutto and cheese. If you’re serving this for dinner, try adding a bowl of tomato soup on the side, which complements the Italian-inspired ingredients perfectly. For a casual get-together, I like to serve this flatbread alongside other antipasto items like marinated olives, roasted peppers, and some good quality Italian wine. A drizzle of honey over the finished flatbread and a sprinkle of red pepper flakes can add extra flavor dimensions if you’re looking to dress it up a bit.

Storage Instructions

Keep Fresh: This flatbread is best enjoyed right away while the cheese is melty and the prosciutto is at its peak. If you have leftovers, wrap them in aluminum foil or place in an airtight container and pop them in the fridge for up to 2 days. Just know that the texture of the naan might soften a bit.

Make Ahead: Want to prep ahead? You can caramelize the onions up to 3 days in advance and keep them in the fridge. When you’re ready to make the flatbread, just assemble and bake! This is super handy when you’re planning to serve these at a party.

Warm Up: To bring back that fresh-baked taste, warm leftover slices in a 350°F oven for about 5-7 minutes. I’d skip the microwave since it can make the naan bread chewy. A quick toast in the oven will help crisp up the edges and warm the toppings just right.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 40-50 g
• Fat: 70-80 g
• Carbohydrates: 120-130 g

Ingredients

• 1 pack naan (contains 2 breads)
• 1/4 cup fig preserves or jam
• 1 cup shredded mozzarella
• 2 oz torn prosciutto
• 2 oz crumbled goat cheese
• 1/4 cup torn spinach
• 1 red onion, sliced thin
• 1 tbsp unsalted butter
• 1 tsp light brown sugar
• 1/2 tbsp balsamic vinegar
• Salt and black pepper, to taste

Step 1: Caramelize the Onions

• 1 tbsp unsalted butter
• 1 red onion, sliced thin
• salt and black pepper, to taste
• 1 tsp light brown sugar
• 1/2 tbsp balsamic vinegar

Melt the butter in a medium non-stick skillet over medium-low heat.

Add the sliced red onion with a pinch of salt and black pepper.

Cook, stirring occasionally, for about 20 minutes until the onions are soft.

Stir in the brown sugar and balsamic vinegar, then continue cooking for another 8-10 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.

Set the caramelized onions aside.

Step 2: Prepare the Naan Bases

• 1 pack naan (contains 2 breads)

Preheat the oven to 400°F (200°C).

Take both naan breads and brush the bottom (the bubbly side) and top (the flat side) lightly with water.

This will help crisp the base and prevent dryness during baking.

Step 3: Assemble the Flatbreads

• 1/4 cup fig preserves or jam
• caramelized onions from Step 1
• 1 cup shredded mozzarella
• 2 oz torn prosciutto
• 2 oz crumbled goat cheese

Spread fig preserves evenly over the top of each naan, leaving a small border at the edges.

Next, distribute the caramelized onions (from Step 1) over the fig preserves on each naan.

Sprinkle shredded mozzarella evenly atop the onions, then tear and scatter the prosciutto on top.

Finally, crumble goat cheese across each flatbread for bursts of creaminess.

I like to gently press the toppings into the cheese to help everything stay in place as it bakes.

Step 4: Bake the Flatbreads

Place the assembled naan flatbreads onto a sheet pan.

Bake in the preheated oven for 10-12 minutes, or until the cheese is fully melted and the edges of the naan turn golden brown.

Step 5: Finish and Serve

• 1/4 cup torn spinach

Once the flatbreads come out of the oven, immediately scatter torn spinach leaves over each one so it slightly wilts from the residual heat.

Let the flatbreads rest for 5 minutes to allow the spinach to settle in.

Slice and serve warm.

To brighten flavors, I like to finish with a small drizzle of extra balsamic vinegar or a sprinkle of flaky salt just before serving.