fig and salami flat bread

Not too long ago, I created a post on bacon and egg flatbread. The flatbread 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 flatbread drizzled with reduced balsamic vinegar. Make this next time to impress friends and family!fig, salami and goat cheese flat breadfig, salami and goat cheese flat breadfig, salami and goat cheese flat breadfig, salami and goat cheese flat bread

Fig, salami and goat cheese flat bread

Yields 3 9-inch flatbread

1 hr, 30 Total Time

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  • 1 package active dry yeast
  • 1/2 tsp sugar
  • 3/4 cup warm water (105-110 degrees F)
  • 1 3/4 cup all-purpose flour
  • 1 tsp coarse salt
  • 1 tbsp oil
  • Toppings
  • 1/2 cup balsamic vinegar
  • 18 1-ounce slices salami
  • 8 ounces fresh goat cheese
  • 15 figs, sliced in quarters
  • mixed mesclun greens, optional


  1. Make the flatbread 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 flatbread in the oven for 5 minutes or until the dough is golden brown. Remove flatbread from the oven and garnish with the mixed greens. Drizzle with the reduced balsamic vinegar. Repeat with the remaining flatbreads. Serve.



3458 cal


216 g


196 g


170 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

**Helpful tips and common mistakes

The great thing about flatbreads is that the combination of toppings is endless! Flatbreads are very similar to pizza if not identical, except that most if not all flatbreads have no sauce. There are white pizzas but there are also pizzas with tomato sauce or white sauce; flatbreads 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 cheeseI am in love with this dough since it is the perfect ratio of crispy to chewy.
fig, salami and goat cheese flat bread

The flatbread can take longer than 5 minutes, depending on how strong your oven is. You can also cook the flatbread on a grill.

I was more than please with this flatbread, especially since it combines some of my favorite ingredients. Substitute the mixed greens with arugula for a little bitter element. For another variation, check out my bacon and egg version!

fig, salami and goat cheese flat bread



Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.