This fig gorgonzola flatbread is such a beautiful fall appetizer. You get sweetness from the fig jam and fresh figs, a little bite from the gorgonzola, and a savory layer of caramelized onion underneath it all. Once it comes out of the oven, I add fresh arugula and a drizzle of balsamic glaze. It looks beautiful on a board, and of course it is even better with a glass of red wine.
I'm not sure why, but I definitely gravitate toward appetizers that mix fruit and cheese, especially when I am entertaining. My cherry bruschetta with honey whipped ricotta has that same sweet-and-savory combination, and my endive salad with gorgonzola and strawberry balsamic is another favorite when I want something fresh alongside a cheese board. This flatbread is a beautiful way to use figs when they are in season, and best of all, you can prepare most of it before guests arrive.
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Fig Gorgonzola Flatbread Ingredients
You only need a handful of ingredients, but each one brings something to the flatbread. The recipe card below has the exact measurements.
- Pizza dough - I use store-bought dough to keep this simple. Let it come to room temperature before rolling so it is easier to work with.
- Fig jam - this takes the place of pizza sauce and adds sweetness without a lot of extra ingredients.
- Fresh figs - look for figs that are ripe but still firm enough to slice cleanly. They soften and jammy up in the oven.
- Yellow onion - cook it slowly until soft and golden. It adds a savory note that balances the figs and fig jam.
- Olive oil - for caramelizing the onion and lightly brushing the dough.
- Gorgonzola - crumble it over the onion so you get a little cheese in every bite. A wedge is usually creamier than pre-crumbled cheese.
- Baby arugula - add it after baking so it stays fresh and peppery.
- Balsamic glaze - a little drizzle at the end ties everything together. Store-bought is perfectly fine.
Why You'll Love This Fig Gorgonzola Flatbread
- Easy to put together. Once the onions are caramelized, the flatbread comes together quickly and bakes in 12 to 15 minutes.
- Great for entertaining. You can caramelize the onion ahead so there is very little to do when guests arrive.
- A beautiful appetizer without a lot of fuss. Fresh arugula and balsamic glaze are all it needs to finish.
- Easy to share. Slice one flatbread into about 12 appetizer pieces for a party or holiday gathering.
- A combination I never get tired of. Sweet figs and fig jam, tangy gorgonzola, caramelized onion and fresh arugula work so well together.
How to Make Fig Gorgonzola Flatbread
The caramelized onion takes the longest, so I like to make it first (or prepare it ahead). Once you have the toppings ready, assembly is quick.
Caramelize the Onion
Thinly slice the onion and cook it in two tablespoons of olive oil over medium-low heat for 25 to 30 minutes, stirring occasionally, until it is soft, golden and sweet. If it starts browning too quickly, lower the heat, then set it aside to cool. While the onion cooks, heat the oven to 450°F with a half sheet pan or pizza stone inside, so the pan is properly hot by the time you are ready to bake.
Roll the Dough Into a Rectangle
Roll the room-temperature dough out on parchment into a rough rectangle about ¼ inch thick. Run a pizza cutter along the ends to square them up if you want tidy edges, then brush the dough lightly with olive oil. It does not need to be perfect - a little irregularity looks good once it is baked.
Add the Fig Jam
Spread a thin layer of fig jam over the dough, leaving about a ½-inch border bare all the way around. Resist piling it on - too much jam keeps the center of the crust from crisping.
Add the Onion
Scatter the cooled caramelized onion evenly over the jam, right out to the edge of the jam layer so every piece gets some.
Add the Gorgonzola
Crumble the gorgonzola over the onion. A wedge broken up by hand melts into the jam better than pre-crumbled cheese, and you get creamier pockets throughout.
Add the Figs
Lay the sliced fresh figs over the cheese in a single layer, leaving a little space between the slices so they roast rather than steam.
Bake Until Golden
Slide the parchment and flatbread onto the hot pan and bake for 12 to 15 minutes, until the edges are golden and the gorgonzola has melted into the jam. Lift a corner with a spatula near the end - the underside should be firm and spotted brown, not pale.
Top, Slice and Serve
Move the flatbread to a board and cut it into pieces first, then pile on the arugula and finish with a drizzle of balsamic glaze. Serve right away, while the crust is still warm and crisp.
Substitutions
There is plenty of room to make this your own. These are the swaps I would use.
- Gorgonzola → blue cheese or goat cheese. Another blue cheese will give you a similar tang. For something milder, try goat cheese and finish with a small pinch of flaky salt.
- Fresh figs → pear or apple. When figs are out of season, a ripe-but-firm pear or a crisp apple works beautifully. Slice it thinly so it cooks through.
- Fig jam → apricot jam or onion jam. Apricot is a little brighter; onion jam makes it more savory. Use a thick jam so the crust does not get soggy.
- Pizza dough → naan or lavash. These are great shortcuts for smaller flatbreads. Start checking at 8 minutes since the crust is already baked.
- Balsamic glaze → hot honey. A little hot honey is delicious if you want some heat with the sweet and salty toppings.
Variations
A few easy ways to change it up depending on what you are serving.
- Add prosciutto. Lay a few thin slices over the flatbread after baking, along with the arugula. It makes the flatbread a little heartier.
- Add some crunch. I went back and forth on this, but honestly I think toasted walnuts scattered on before baking are lovely here.
- Serve it for Thanksgiving. Cut into small squares and add to your appetizer spread while everyone waits for dinner.
- Make individual flatbreads. Divide the dough into four smaller portions so everyone can have their own.
- Add fresh herbs. A little thyme before baking or chopped rosemary mixed into the olive oil works nicely with the figs.
Equipment
You do not need any special equipment for this one. A good sheet pan and a sharp knife will do most of the work.
- Half sheet pan. Preheat it for a crisp bottom crust. A pizza stone works too if you already have one. I use the Nordic Ware Half Sheet Pan, and the Nordic Ware Naturals Half Sheet 2-Pack is worth it if you bake often.
- Skillet for the onion. Use a roomy skillet so the onion cooks evenly without crowding. A Lodge Seasoned Cast Iron Skillet 10.25" (PFAS-Free) holds heat beautifully, or the CAROTE Ceramic Frying Pan 10" if you prefer nonstick.
- Sharp chef's knife. Helpful for slicing the onion thinly and getting clean slices from the figs. An 8-inch Chef's Knife, Premium Brand is a joy to use, and the Victorinox Fibrox Chef's Knife is the best value in my kitchen.
- Cutting board. Use a board with enough room to prep your toppings before assembling. The John Boos RA-Board Maple Cutting Board 20x15 doubles as a serving board, and the Greener Chef Luxury Bamboo Cutting Board XL costs a fraction.
Storage
Store: If you have leftovers, remove the arugula and refrigerate the flatbread in an airtight container for up to 3 days. Add fresh greens after reheating.
Reheat: Warm on a sheet pan at 400°F for about 5 to 7 minutes, or in an air fryer at 350°F for around 3 minutes, until heated through and crisp. Add fresh arugula and balsamic glaze just before serving.
Freeze: For best texture, freeze the baked flatbread without the arugula. Cool completely, wrap well and freeze for up to 2 months. Reheat from frozen at 400°F for 12 to 15 minutes, checking until hot throughout.
Make ahead: Caramelize the onion up to 4 days ahead and refrigerate it, and crumble the gorgonzola in advance too. Slice the figs and assemble the flatbread shortly before baking.
Top Tip
Add the arugula after you have sliced the flatbread. The heat from the crust wilts it quickly, so I always save the greens and balsamic drizzle for just before serving.
You can get almost everything ready in advance. Caramelize the onion up to 4 days ahead and keep it refrigerated, and crumble the cheese ahead of time too. Slice the figs shortly before baking, then assemble and bake when you are ready to serve. The crust is at its best fresh from the oven.
Black Mission and Brown Turkey figs are both excellent here. Look for figs that are ripe and fragrant but still firm enough to slice cleanly, then cut them about ¼ inch thick. Very soft figs tend to collapse in the oven.
Yes. Soak dried figs in hot water for about 10 minutes until they plump up, then drain, pat dry and slice them. They will be sweeter and chewier than fresh figs, so you may want to use a little less fig jam underneath.
Blue cheese is the closest substitute. If you want something milder, goat cheese or brie also works well. A pinch of flaky salt at the end can help balance the sweetness when using a milder cheese.
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Fig Gorgonzola Flatbread with Caramelized Onion and Arugula
- Total Time: 50 minutes
- Yield: 12 appetizer pieces 1x
Description
Fig jam, caramelized onion, fresh figs and salty gorgonzola on a crisp flatbread, finished with peppery arugula and a drizzle of balsamic glaze. Fifteen minutes in the oven, and almost every component can be made ahead.
Ingredients
- 1 lb pizza dough, at room temperature
- 2 tbsp olive oil, plus more for brushing the dough
- 1 large yellow onion, thinly sliced
- ⅓ cup fig jam
- 6 to 8 fresh figs, stemmed and sliced ¼ inch thick
- 4 oz gorgonzola, crumbled
- 2 cups baby arugula
- Balsamic glaze, to finish
Get Recipe Ingredients
Instructions
- Slice 1 large yellow onion as thinly as you can.
- Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the onion and cook for 25 to 30 minutes, stirring every few minutes, until it is deep golden brown and sweet. Keep the heat low - if the onion browns quickly it will still taste sharp. Set it aside to cool.
- While the onion cooks, heat the oven to 450°F with a half sheet pan or pizza stone on the middle rack. Let it preheat for a full 20 minutes so the pan is properly hot.
- Roll 1 pound of room-temperature pizza dough out on a sheet of parchment into a rough rectangle about ¼ inch thick. Run a pizza cutter along the ends to square them up if you want tidy edges.
- Brush the surface of the dough lightly with olive oil.
- Spread ⅓ cup of fig jam over the dough in a thin, even layer, leaving a ½-inch border bare all the way around.
- Scatter the cooled caramelized onion evenly over the jam.
- Scatter 4 ounces of crumbled gorgonzola over the onion.
- Lay the sliced figs over the cheese in a single layer, leaving a little space between slices so they roast rather than steam.
- Slide the parchment and flatbread onto the preheated pan. Bake for 12 to 15 minutes, until the crust is browned at the edges and the gorgonzola has melted into the jam. At 12 minutes, lift a corner with a spatula: the underside should be firm and spotted brown, not pale.
- Transfer the flatbread to a board and cut it into about 12 pieces.
- Pile 2 cups of baby arugula over the hot flatbread, drizzle with balsamic glaze, and serve immediately. The arugula wilts within a couple of minutes, so cut first and dress last.
Notes
Make ahead: Caramelize the onion and toast the walnuts up to 4 days in advance and refrigerate them. Slice the pear no more than an hour before baking so it does not brown.
Pear: Bosc or Anjou, ripe but still firm. Bartlett is too soft and collapses into the jam at this temperature.
Substitutions: Any blue cheese works in place of gorgonzola; goat cheese plus a pinch of flaky salt is the best non-blue option. Apricot or onion jam can stand in for the fig jam, and a firm apple works in place of the pear.
Storage: Refrigerate leftovers in an airtight container for up to 3 days, scraping the arugula off first. Reheat on a sheet pan at 400°F for 5 to 7 minutes and add fresh arugula.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece