Recipe courtesy of Matt Armendariz
Fig and Blue Cheese Flatbread
2 flatbreads
2 flatbreads


  • 1 pint fresh figs, sliced or cut into quarters
  • 1 small red onion, sliced and carmelized
  • 4 ounces blue cheese, crumbled
  • A few slices of prosciutto
  • Fresh oregano
  • 1 pound pizza dough
  • Extra virgin olive oil
  • A little bit of cornmeal


Preheat your oven to 500 and for best results use a pizza stone. Make sure your pizza stone warms up in the heated oven for at least 10-15 minutes.

If using store-bought, let the pizza dough come to room temperature for 20-40 minutes. 

Divide the dough into two pieces and place on a lightly floured counter and cover with a cloth. Let the dough rest for another 20 to 40 minutes. 

Shape the dough into ovals, cover and let rest another 10 to 20 minutes. 

Roll or press the dough into its final shape, using a fork to dock the pizza dough. Brush with olive oil, sprinkle cornmeal on a pizza peel and place the pizza onto the peel. 

Transfer to the oven and bake 4-6 minutes until firm and just until it begins to brown on the edges. 

Remove the pizza from the oven and top with the carmelized onions (they can be made ahead), figs, and cheese. Give a light drizzle of olive oil and finish in the oven for another 6-8 minutes or until crisp with a rich brown crust. 

Remove from oven and tear prosciutto and oregano over the pizza. Serve warm.

Cook's Note

You can use a favorite pizza dough recipe or even a pre-made dough. I have better success when using an extremely hot oven and a pizza stone and peel, they're worth having on hand.

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