Oh boy!  Even writing this post is making me want to go back and bake a second, okay, third  flatbread.  This is my all-time favorite quick, easy and DELICIOUS meal.  The whole thing takes 20 minutes from start to savoring the very last bite.  Perfect for that 'Let's-Get-into-the-Friday-Vibe-Crack-Open-Your-White-Wine' Thursday night meal.  Let's get cookin'!

Preheat the oven to 475 degrees.



Take a bag of pre-made store-bought dough and cut it into the correct portion then flour and stretch/roll it out.
{HINT: When I am devouring this solo, I usually cut the dough into quarters.  If my husband and I are eating this, I use thirds or half of the dough depending on our starvation level.}
Use a generous portion of olive oil on a foil-lined baking sheet.  Spread the dough out as thin as possible on the sheet.



 Drizzle a little olive oil on the top of the dough so it doesn't dry out.  For an extra flavor kick, sprinkle some Italian seasoning and cracked pepper on top of the uncooked dough.
Into the oven for 8-10 minutes depending on the thickness of your dough.  You want to take it out when the bottom of the dough is nice and golden brown.

Allow the cooked flatbread to cool momentarily before spreading fig preserves/jam over  the top.

Tear pieces of proscuitto and your favorite cheese spread out on top of the flatbread and fig.  I loooove me some goat cheese crumbles, my husband prefers shaved parmesan.  If neither goat cheese nor shaved parmesan are available blue or gorgonzola cheese crumbles work as well.  Also, if there is no proscuitto or it's not your thing, use some good ol', beloved BACON!




Lastly, lightly dress a few handfuls of delicious, peppery arugula with balsamic dressing.  I love, love, LOVE TesseMae's balsamic vinaigrette but any balsamic dressing will do.  Generously spread the arugula over the finished flatbread and VOILA!  Buon Appetite!

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