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. Heather from

    Simply amazing!

  2. I’ll have to pick up some fresh figs next time I see them in the market. This flatbread looks in amazing! Great idea pairing the sweet figs with arugula. Yum! 🙂

  3. Mary from

    Guess where I’m dragging my husband tomorrow morning? Yep, the farmer’s market. Dragging isn’t really fair – he really does love going with me. We also love to do the flea market thing together on early weekend mornings. I had to chuckle at your line about bickering for the sake of bickering. So very true – and in a strange way, yes, very comforting.

  4. That almond spread looks divine– what a great vegan option for this gorgeous flatbread!

    I also love fig season– I’m lucky enough to live in a neighborhood with a HUGE fig tree, and the whole block anxiously awaits their ripening. It’s not unusual to see 2 or 3 older Italian women in their housedresses filling up large containers with the ripe fruit when that time comes! You have to be quick with that tree, but the figs are so exquisite it’s worth the wait. I can’t wait to try out this recipe with my neighborhood figs!

  5. oh my gosh. I’m freaking out. Figs? ON FLATBREAD! I feel as though I’m having a life-experience. Bravo!

  6. Kristen

    I think being the old couple sounds just fine! Enjoy !

  7. If i don’t snatch up figs when I see them in the morning at the farmers market, they’re all gone when I walk through at the end of the day. Next time I see them though, I’m going to save them for this flatbread. Looks gorgeous!

  8. Kelly from

    We just had our first figs arrive this week at our farmers market too, very exciting! This flat bread looks great!

  9. there’s nothing wrong with being old married people ;). we spend our weeknights doing dinner, catchign up on game of thrones (awesome!) and in bed at 11. so no bigs!

  10. Hahaha! Me and my husband totally became old people this summer. We make dinner at five watch a marathon of Dexter and then in bed by ten!

  11. Phi from

    You’re so right… I keep a pint of figs in the fridge with some vanilla ice cream during this time of year. A drizzle of honey and roasted figs make everything better. I’m planning a fig, manchego, and pink peppercorn pizza for tomorrow…

  12. Sophia

    That looks fantastic. I have been experimenting a lot with home-made pizza dough (and just today bought some new flour) and have been meaning to incorporate figs into pizzas or even flatbreads. They are just about appearing around the markets where I live and I cannot wait to pair them with some goat’s cheese on top of a slightly charred piece of pizza.

    Gorgeous photos as always!

    All the best



    Well that’s out of the way. I’ve got to say I love the old couple strolling-and-chatting, watching-tv-together stuff best too. It can be incredibly comforting to be so in tune with another person.

  14. This looks amazing! Thanks for the almond spread option and recipe too, I love the idea of that since I can’t have dairy. OK now I need to rush out and find some figs because I really want this in my belly 🙂
    Also – I am with you on the old couple thing, hubby and I work from home and spend an insane amount of time together. Most nights after I make a big feast for us, we clean up together, watch a little TV and then just turn in around 11pm for a little reading or a short movie before sleep. Somehow this ALWAYS sounds better than any party or bar 🙂 I am ok with being old, haha.

  15. Eileen from

    Fig and arugula flatbread sounds like heaven to me! Of course, I’m also the person who will just stand there and eat figs off the tree if you let me. 🙂 I really like the idea of that almond spread too!

  16. Tess Danesi

    I adore figs and have been buying them in a box of 24 when it’s available. This pizza is a lovely way to serve them. I need to see if the giant box is in stock!

    I’ve also been stuffing them with a chunk of Sottocenere (an Italian truffled cheese with an ashy rind), wrapping them in prosciutto, brushing them with truffle oil and grilling them for a couple of minutes. Then drizzling with a bit of truffle honey. It’s to die for.

    • Tina from

      Wow, that sounds unbelievable! Not too much truffle though, right? I love the truffle kick but not when it’s too over-powering. I’m sure the sweetness of the figs counteracts it.

      • jeanine

        Hi Tina, I didn’t use any truffle here…

        • Tina from

          ooh sorry, i meant to Tess

    • Tina from

      I was recently inspired to make a fig salad recipe but couldn’t find them anywhere. I ended up making the salad sans figs but would love to try it again. They were sherried too, yummy, sherry sweetness. Here’s the recipe for that delightful salad of spinach, apple, walnuts, and a huge slab of Humboldt fog:

  17. Figs, regrettably, are rarely ever available anywhere I’ve lived. I adore figs for their sweetness, texture, & I think they’re just BEA-utiful. Costco occasionally sells them, hopefully when I move to TX I’ll have better luck locating some of the lovely fruits.

    This recipe is so lovely, decadent!

  18. Allyn from

    You guys sound a lot like us. I never would have though that I’d willingly wake up to hit the Farmer’s Market early. Or been willing to spend so much time with the same person. But sometimes turning into old people with a great guy is a pretty awesome thing.
    And we eat really well.

  19. I wish figs hung around a little longer too. It’s the same way around here & you can never plan on there being figs at the store or the market. I did hear that there’s a fig tree on my work campus, so I think I’ll have to go for a walk & find it!

    Your flatbread looks delicious! We do one similar with blue cheese & I really can’t get enough of it.

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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.