Flatbread Pizza with Fig, Pears and Arugula

Flatbread is everywhere these days.  Every. Where.  Go to any restaurant and you are likely to see it pop up as an appetizer, possibly even the main course.

It’s good stuff.

It’s also very easy.


So adaptable.  So family friendly.  If the kids just want cheese, you can give them cheese.  If you want something rich and adult like, you can do that, too.  You can make it your own, any time.

As an ambassador for Krusteaz, I was privileged to get my hands on their flatbreads a little early in order to get started creating in my kitchen.  And let me let you in on a little secret…

They are all delicious.

I used the Italian Herb Flatbread mix to create this pizza with fig, pears, and arugula.  The sweetness of the fig preserves makes an incredible base to top the flatbread (which was super easy to prepare!), he pears were crisp and light, with a subtle sweetness, and then the arugula, well, it offered up a peppery bite that paired like magic with the other flavors.

Sometimes good things happen to people like me.

We cut this into slices and served it up for dinner, but you could just as easily cut it into small bites and serve it as an appetizer.  Like I said – it’s very versatile!


Flatbread Pizza with Fig, Pears and Arugula

Makes 2 large flatbreads


I am not listing out amounts of each topping, as I presume you can figure out how much or how little you would like to use. For reference, it takes roughly 1/2 pear, and  2-3 tablespoons fig preserves per pie.  Crushing the dried rosemary, or, heating it in a skillet brings out the flavor.  I chose to crush mine.

  • Fig Preserves
  • Crushed Rosemary
  • Fresh Mozzarella
  • Goat Cheese (I used Chavrie)
  • Fresh Arugula
  • Thinly Sliced Bosc Pears
  • Truffle Oil (you could use olive oil in a pinch)


  1. To make the flatbreads, preheat oven to 475 degrees F. Lightly grease 2 baking sheets.
    Stir together flatbread mix and yeast (enclosed in box). Add warm water and oil, stirring until dough forms a ball. Cover dough and let rest 10-20 minutes.
  2. Shape dough by dividing into 2 equal portions. With floured hands, pat out dough 1/8 to 1/4 -inch thick, forming desired shape.
  3. Bake 6 minutes or until slightly brown.  Remove from oven and top with fig preserves, rosemary, mozzarella, and goat cheese..  Return to oven until cheese is melted and lightly browned.  Remove and top with arugula and pear slices, and drizzle with the oil.  Slice, serve and enjoy!

Krusteaz flatbread mixes

Krusteaz Flatbread Giveaway

How would you like to win a Krusteaz gift set?  The giveaway includes:

Just leave me a comment below telling me your ideal combination of toppings and which mix you’d use for it. For bonus entries, you can do one or all of the following, just be sure to leave a separate comment for each:

For more ideas, check out these ideas from Jen at Hostess with the Mostess, another Krusteaz ambassador:



Disclaimer:  I am a Krusteaz Baker’s Dozen Ambassador.  All thoughts and opinions are my own.  Giveaway sponsored and provided by Krusteaz.  Contest open to US residents with US Addresses only.  Entries counted until 11:59pmEST October 8, 2014.

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