Fig & Arugula Flatbread

Topped with fresh figs, pine nuts, arugula & creamy almond-lemon spread, this healthy flatbread makes a sweet & savory late summer appetizer or entree.

I was really excited to see figs pop out at our farmers market. I feel like fig season is so short… I can never show up at the store expecting figs to be there on any given day, so I just snatch them up when I see them.

That night I put together this simple flatbread… a no-fuss, no-oven, casual Saturday dinner that we shared with nice summery white wine.

Oh, and by the way, we’re becoming old people this summer. We’re the old married couple that strolls to the farmers market early on Saturday mornings. The old married couple that watches “programs” on TV together. We bicker for the sake of bickering (or when we’ve run out of other things to talk about). And we spend probably way too much time alone together. But somehow we like it that way.


4.0 from 1 reviews

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.





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Rate this recipe (after making it):  

  1. Rachel Cantin

    It was good, but not my favorite 🙁

  2. Mariella from

    Best food blog/website I’ve seen so far, and let me tell you I’ve been searching for a while. I’ve been pinning many recipes of yours 🙂 Keep it up because it’s amazing!

    • jeanine

      aww, thanks Mariella! You’re so sweet to say 🙂

  3. Autumn

    WOW loved this!!! Made it last night for dinner and I was yumming over every bite! We don’t have grill so I just baked the crust in the oven and it came out perfectly! I also added a few slices of prosciutto de parma and it was mmmm mmmm good! Will be making this again since it’s a delish, quick week night meal!

  4. Kasey from

    I just snatched up the first figs at my market this weekend, too. They are so incredibly delicious…I’ve already eaten them all (oops). This flatbread looks like exactly the thing I want to make once I get another batch…just gorgeous!

  5. This will be dinner sometime this week. I’ve been looking for the perfect savory application for my fig obsession. I’ve baked enough pies to feed a small army… figgy pizza party time!

  6. love, love, love everything about this flatbread. Fresh figs! Arugula! Two of my favorites. Almond spread puts it over the top.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.