Using a pizza stone is the key to achieving a delectably crispy crust on this easy flatbread. While we baked ours in the oven, you could easily heat your pizza stone on the grill if you'd rather not heat up the kitchen. Featuring our easy fig jam, along with tangy goat cheese and vibrant celery and herb salad, the pizzas can serve four as a light summer entree or more as an elegant appetizer. If you want to bulk the flatbreads up with a little extra protein, try adding sliced prosciutto or shredded rotisserie chicken. 

Adam Hickman
Recipe by MyRecipes


Credit: Greg Dupree; Prop Styling: Christina Daley; Food Styling: Adam Hickman

Recipe Summary test

50 mins
2 hrs 20 mins
Makes 2 Pizzas, Serves 4 (serving size: 3 wedges)




Instructions Checklist
  • Prepare the Fig Jam: Combine figs, sugar, zest, and lemon juice in a medium saucepan over medium. Bring to a boil, stirring often. Cover and cook, stirring occasionally, until figs are very tender and liquid is very syrupy, about 45 minutes. Remove cover, and cook until mixture has thickened and an instant read thermometer registers 220°F, another 40 to 50 minutes. Remove from heat; let cool 10 minutes. 

  • Prepare the Pizza: Place a pizza stone in an oven, and preheat oven and stone to 500°F. Divide pizza dough equally into 2 (8-ounce) balls. Flatten 1 dough ball out into a 12-inch circle on a lightly floured surface. Place flattened dough on a sheet of parchment paper. Spread 1/2 of fig jam evenly over dough, and drizzle with 2 tablespoons of the oil. Slide parchment with dough onto hot pizza stone, and bake in preheated oven until very crispy, 7 to 9 minutes. Remove from oven, and drizzle with 2 tablespoons of the oil. Repeat procedure with remaining dough ball, fig jam, and oil.

  • Whisk together lemon juice, salt, pepper, and remaining 1 tablespoon oil in a medium bowl. Add celery and parsley leaves, sliced celery, and thyme to dressing; toss to coat. Divide celery mixture evenly over pizzas. Top with goat cheese. Cut each pizza into 6 wedges.