Fig & Prosciutto Flatbread

It is both a curse and a blessing that I often cook by feel and don’t follow recipes or write down the details. Most of the time I am pleased with the results, however, I am often doomed when someone happens to ask me for the recipe.

Flatbreads and pizzas are creative canvases and are perfect for working with flavors that move you. So many varieties, so many ingredients to work with, and who doesn’t love pizza! I always move in the direction of seasonal items that seem to call out to me as I browse the aisles of our local farmers’ market. Then the fun begins to build.

Beginning with the base ingredient of dough or flatbread, add a thin layer of flavorful spread, add toppings, sprinkle with some type of cheese, add a salty type of protein and finish with fresh herbs.

Here is my attempt at conveying to you the steps for a delicious and haphazardly created Fig & Prosciutto flatbread which had amazing flavors.

Fig & Proscuitto Flatbread


  • Mumbai nut & spice mix
  • ready-made flatbread, fresh pizza dough, or store bought pizza dough
  • fresh figs
  • ricotta cheese
  • olive oil
  • fresh basil
  • prosciutto, sliced thin
  • pinch of salt
  • fresh parmesan or mozarella cheese, shredded


  1. Preheat the oven to 450° about 30 minutes before pizza is ready to bake. Although a pizza stone is nice to have, I just use a baking sheet and oil the bottom with my hands so the pizza won't stick.
  2. For flatbread, lay the bread on the pan and begin to layer the pizza ingredients. For dough, using a well-floured surface and hands, stretch the dough and toss to create a rectangular shaped pizza which will fit your baking sheet. I like it thin so I stretch the dough and toss it around until the dough seems to fit well onto the sheet. I also like to have a rustic-looking pizza, so an irregular shape is just fine.
  3. Depending upon how many flatbreads/pizzas you are making, take enough ricotta to smear a thin layer as a base for your flatbread and place in a mixing bowl. Take a handful of fresh basil, stack them on top of one another, roll up like a cigar and slice into very thin slices- this is a chiffonade. Mix the fresh basil into the ricotta cheese along with a drizzle of olive oil and a sprinkle of sea salt. Mix well. Spread this base onto your flatbread dough.
  4. Slice the figs into thin slices, arrange these on top of the ricotta cheese base. Next, arrange ribbons of prosciutto in and around the figs. Sprinkle with a bit of shredded parmesan, sprinkle with Mumbai nut & spice mix, and finally drizzle with just a bit of olive oil.
  5. Carefully place in the hot oven and bake for 10-15 minutes. The flatbread cooks quickly and you want to keep an eye out to make certain the thin crisp does not burn. The pizza will take a bit longer because of the thicker crust. Remove from the oven, sprinkle with a bit more parmesan cheese, top with some fresh basil, cut with a pizza wheel and serve immediately.


All of the Glory Kitchen nut & spice blends work beautifully as a topping for pizzas and flatbreads. Alter the flavors depending upon your seasonal toppings.

Fig & Prosciutto Flatbread
Fig & Prosciutto Flatbread
Fig & Prosciutto Flatbread
Fig & Prosciutto Flatbread