This fig & pig flatbread is a wonderful appetizer or even a meal since you won’t be able to stop at just one bite.
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.
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.
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.
- 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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It is OH so good! 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 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!
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