Ripe figs balance savoury prosciutto on this Italian-inspired flatbread. Grilling adds a delicious smoky flavour that guests will love. If you want to enjoy this flatbread all year long, it can also be prepared in the oven like a pizza.
Preheat the grill to medium-high; grease the grate well. Lightly dust a clean work surface with flour. Cut pizza dough in half. Roll out each portion into a 5 x 10-inch (12.5 x 25 cm) rectangle, about 1/4-inch (6 mm) thick. Brush each side with oil.
Grill for 2 to 3 minutes or until bubbles start to form and top and bottom are well-marked. Flip and grill for 2 to 3 minutes more or until bottom is well-marked. Transfer to a baking sheet. Reduce the heat to medium-low.
Scatter the goat cheese, prosciutto, figs and Parmesan over the flatbread. Close the lid and grill for an additional 4 to 5 minutes or until toppings are heated through. Drizzle with honey and top with fresh arugula. Cut each flatbread into 6 pieces.
Makes 12 pieces
For an even speedier appetizer, use premade flatbread instead of rolling refrigerated pizza dough.
If figs are out of season try using thinly sliced pear or apple to add a sweet crunch that pair perfectly with prosciutto.