Fig & Arugula Flatbread
Prep time
Cook time
Total time
Serves: As needed
  • Pizza dough of your choice (I often buy the whole wheat dough from Whole Foods.)
  • Extra-virgin olive oil and minced garlic, for brushing
  • Almond spread, ricotta mixed with garlic, lemon, and salt, or a goat/cream cheese combo, to spread
  • Sliced Figs
  • Arugula
  • Pine nuts
  • Pinches red pepper flakes
  • Drizzle balsamic and/or honey (optional)
For the almond spread: (makes 1.5 cups)
  • 1 cup raw almonds, blanched*
  • ½ garlic clove, coarsely chopped
  • ½ teaspoon salt, more to taste
  • Juice and zest of one small lemon
  • ½ to ¾ cup water
  • 1-2 tablespoons olive oil
  • Fresh black pepper
  1. Roll out the raw pizza dough. Mince some garlic and toss in the olive oil. Brush the oil on both sides of dough. Grill the dough on each side for a few minutes until grill marks form and the dough is cooked through (time will depend on how thick your dough is). Set aside to cool.
  2. Meanwhile, prepare the almond spread, if using: Combine the almonds, garlic, salt, lemon juice and zest, ½ cup water, and 1 tablespoon olive oil in a blender and blend until smooth, adding more water and olive oil to reach your desired consistency. Taste and adjust seasoning.
  3. Top the cooled dough with the almond, ricotta, or goat cheese spread, followed by the figs, arugula, pine nuts, red pepper flakes, balsamic, and honey, if using.
Scale the ingredient amounts to your needs. The amounts in this recipe do not have to be exact.
*To blanch the almonds, drop in boiling water for about 30 seconds, remove and transfer to a bowl of water filled with ice. Skins should slide right off.
Recipe by Love and Lemons at