Fig, salami and goat cheese flat bread

Not too long ago, I created a post on bacon and egg flat bread. The flat bread was such a hit that I had to make another! This time I’m going a little more fancy with a fig, salami and goat cheese flat bread drizzled with reduced balsamic vinegar. Make this next time to impress friends and family!
fig, salami and goat cheese flat bread
fig, salami and goat cheese flat bread
fig, salami and goat cheese flat bread
fig, salami and goat cheese flat bread
Fig, salami and goat cheese flat bread
Yields 3
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
1345 calories
98 g
169 g
76 g
64 g
32 g
589 g
4961 g
29 g
0 g
40 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1345
Calories from Fat 683
% Daily Value *
Total Fat 76g
Saturated Fat 32g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 32g
Cholesterol 169mg
Sodium 4961mg
Total Carbohydrates 98g
Dietary Fiber 8g
Sugars 29g
Protein 64g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 package active dry yeast
  2. 1/2 tsp sugar
  3. 3/4 cup warm water (105-110 degrees F)
  4. 1 3/4 cup all-purpose flour
  5. 1 tsp coarse salt
  6. 1 tsp oil
  1. 1/2 cup balsamic vinegar
  2. 18 1-ounce slices salami
  3. 8 ounces fresh goat cheese
  4. 15 figs, sliced in quarters
  5. Mixed mesclun greens, optional
  1. Make the flat bread dough by stirring together the yeast with the sugar and water. Let stand for 5 minutes or until foamy. Combine yeast mixture with flour and salt in the bowl of a stand mixer. Mix until a rough dough forms. Switch to a dough hook and knead on medium speed for 3-4 minutes or until smooth and elastic. Lightly coat a bowl with oil. Transfer the dough to the oiled bowl, cover with plastic and let rise in a warm area for 1 hour or until doubled in size.
  2. While the dough is rising, prepare the toppings. Pour balsamic vinegar in a small saucepan. Bring to a boil over high heat. Let the vinegar reduce until half the amount and slightly thick. Remove from heat and let cool.
  3. Preheat oven to 450 degrees F. Place a pizza pan in the oven while preheating.
  4. Punch down dough. Transfer to work surface and divide into 3 portions. Roll out each portion into a 9-inch circle. Carefully remove the pizza pan from the oven and lay the rolled dough on top. Spread 6 slices salami and 5 figs, quartered. Crumble goat cheese on top. Bake flat bread in the oven for 5 minutes or until the dough is golden brown. Remove flat bread from the oven and garnish with the mixed greens. Drizzle with the reduced balsamic vinegar. Repeat with the remaining flat breads. Serve.
Cherry on my Sundae

**Helpful tips and common mistakes

The great thing about flat breads is that the combination of toppings is endless! Flat breads are very similar to pizza if not identical, except that most if not all flat breads have no sauce. There are white pizzas but there are also pizzas with tomato sauce or white sauce; flat breads generally are sauce-less. 
I came up with the toppings for this flat bread just by looking at what was in my fridge. The saltiness of the salami pairs well with sweet figs, while the goat cheese adds the creamy element. Make sure to use fresh soft goat cheese instead of the hard version. If figs aren’t in season, try dried figs!
fig, salami and goat cheese
I am in love with this dough since it is the perfect ratio of crispy to chewy. 
fig, salami and goat cheese flat bread
The flat bread can take longer than 5 minutes, depending on how strong your oven is. You can also cook the flat bread on a grill. I was more than pleased with this flat bread, especially since it combines some of my favorite ingredients. Substitute the mixed greens with arugula for a little bitter element. For another variation of a flat bread, check out my bacon and egg version!
fig, salami and goat cheese flat bread

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  1. This looks so good that I almost cried. Seriously, this is probably the most beautiful thing I’ve seen in my life.

  2. I am so shopping tomorrow to make this. YUM

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