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figgy flatbread pizza

by Jackie Newgent  |  August 18, 2019  |  0 Comments

figgy flatbread pizza

When fresh figs are in season, it seems like I put them in practically everything I prepare. I simply adore them! And I was lucky enough to attend the California Figs new cookbook launch event in New York, and came home with a stash of the luxurious fruits. So, of course, I went immediately into my kitchen to whip up some fig-filled delights. This 100% plant-based (Meatless Monday-friendly!) flatbread pizza is the first creation from the stash. Combining two of my favorite things—pizza and figs—is downright dreamy to me. Plus, the use of creamy cashew cheese and a finish of a spicy coconut nectar and fresh basil make it magical.  Hope you agree!

figgy flatbread pizza

Yield: 8 slices

Serving size: 2 slices (as appetizer)



  • 2 whole grain flatbreads/naan (3 ounces each)
  • 1 tablespoon extra-virgin olive oil, divided
  • 4 ounces soft cashew cheese, such as Treeline Herb Garlic Treenut Cheese, divided
  • 3 fresh Black Mission or Tiger Stripe figs (or variety), thinly sliced*
  • 2 extra-thin red onion slices, separated into rings
  • 1/8 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper, or to taste
  • 1½ teaspoons coconut nectar (or honey)
  • ¼ teaspoon hot pepper sauce, or to taste
  • ¼ cup loosely-packed fresh basil leaves



  1. Preheat the oven to 450°
  2. Place the flatbreads on a large baking sheet. Lightly brush entire top surface of the flatbreads with 1 teaspoon of the olive oil. Sprinkle or dollop flatbreads with half of the cashew cheese.
  3. In a bowl, extra-gently toss the sliced figs and onion with the remaining 2 teaspoons olive oil and salt. Arrange on the flatbread, pressing to adhere. Sprinkle everything with the pepper.
  4. Bake until the crust is brown and crisp, about 11 to 12 minutes.
  5. Remove from oven, cut each into 4 slices, and sprinkle with the remaining cashew cheese.
  6. Immediately before serving, drizzle with a mixture of the coconut nectar and hot pepper sauce, and sprinkle with the basil. (Hint: Drizzling with a balsamic vinegar reduction and sprinkling with arugula microgreens is delicious, too.)
  7. Serve warm or at room temperature.

*Hint: You can make this recipe other times of year by using grapes, peaches, or roasted butternut squash instead of fresh figs. When using these ingredients, do drizzle the pizzas with balsamic vinegar reduction.

Per serving: 280 calories, 17g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 380mg sodium, 34g total carbohydrate, 4.5g dietary fiber, 10g total sugars includes 2g added sugars, 9g protein

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