This fig & pig flatbread is a wonderful appetizer or even a meal since you won’t be able to stop at just one bite.
Last fall I Surprised my little boys with a trip to Disney World for the first time.
It was so fun to see the parks through their eyes!
And, of course, indulge in all the yummy Disney foods.
On our arrival day we weren’t going to have time for a park day so we headed to Disney Springs to explore and have dinner.
I had made advanced reservations at Splitsville Lanes because I thought my little guys would enjoy the atmosphere and the menu.
If you don’t know, Splitsville Lanes is a bowling alley/restaurant.
You can either just dine while you’re there or dine and bowl at the same time!
We just dined, but loved watching others bowl their games.
On the menu, under appetizers, was a fig & pig flatbread that sounded AMAZING.
Fig & Pig Flatbread
This is the actual fig & pig flatbread that I ordered.
Doesn’t it look SO good?
As soon as I tasted it I knew I would want to recreate the recipe at home.
Because who wants to wait until they go back to Disney again???
And even though it was on the appetizer menu, since I wasn’t sharing, it was more than enough for a meal.
These two had plenty of their own food to keep them busy.
Though my oldest did try the flatbread.
He’s my little foodie.
I think they’re pretty happy to be here, don’t you think?
Fig & Pig Flatbread Recipe
Back to the flatbread…
I changed up the toppings a bit, but not by much.
The original flatbread had maraschino onions and mozzarella which I completely leave off.
Even though I am a big cheese fan, I love just the goat cheese by itself and the onions add extra time to the meal and I can do without.
If you love the flavor of caramelized onions you can always add them.
Everything else is the same and simply delicious.
Fig & Pig Flatbread
Make this fig & pig flatbread as an appetizer or a meal!
- Naan flatbread
- Olive oil
- Thinly sliced prosciutto
- Dried figs
- Crumbled goat cheese
- Fig jam
- Baby arugula
- Balsamic vinegar reduction
- Salt and pepper
- Preheat oven to 400 degrees F.
- Drizzle a small amount of olive oil on flatbread and brush around to cover the top.
- Top the flatbread with prosciutto, cut into bite-sized pieces, and chopped dried figs.
- Sprinkle crumbled goat cheese over flatbread if you like it slightly toasted and soft.
- Bake for 8-10 minutes, or until edges of the flatbread start to darken.
- While the flatbread is baking, dress the baby arugula by tossing it with a little bit of olive oil and the balsamic reduction. Sprinkle with salt and pepper.
- Remove flatbread from the oven. Drop small amounts of the fig jam over the flatbread. Top with the dressed arugula and crumbled goat cheese.
- Serve immediately.
No traditional volumes or amounts are used in this recipe since, as with most pizzas, you can add as little or much as you like!
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I often use the mini naan flatbreads to make a quick fig & pig lunch while I’m working from home, but we will also often make it for dinner.
One of the larger Stonefire naans (affiliate link) will feed 1 easily, and they come with 2 in a pack, so we just make several.
And the garlic-flavored naans are our favorite!
I hope you’ll give it a try.
And if you come up with any other fun toppings to add to it be sure to let me know!
>> See where I party! <<
Calypso in the Country
Friday 13th of September 2019
I practically live on arugula so this caught my eye! Thanks for linking up to Best of the Weekend. Your recipe was one of my features this week! I will also be pinning and sharing on Instagram stories this weekend. Thanks for joining us and have a great weekend! Shelley
Monday 9th of September 2019
What a great topping for your flatbread, I just love a flatbread like this! Thanks so much for sharing with us at Full Plate Thursday,448 and hope you will come back soon! Miz Helen
Sunday 8th of September 2019
Looks really good!! Hugs Debbie
Saturday 7th of September 2019
Michelle, this flatbread looks delicious. Thanks for sharing at Happiness is Homemade. I'm going to share this post on my Monday, September 9th newsletter.
Suzan | It's My Sustainable Life
Monday 2nd of September 2019
The name alone caught my attention at the Mmm Block Party :) Looks scrumptious!