Fig and Goat Cheese Flatbread with Arugula

From the garden

• 8 fresh figs, stemmed and quartered
• 3 cups baby arugula

From the pantry

• 1 lb pizza dough, at room temperature 30 minutes
• 4 oz goat cheese, crumbled
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• red pepper flakes (optional) — a pinch, to finish
• salt — to taste
• black pepper

1. Heat the oven to 475°F with a sheet pan (or pizza stone) inside — a screaming-hot surface is what gives home flatbread a crisp bottom.
2. While it heats, simmer the balsamic vinegar in a small pan over medium-low 3–4 minutes until reduced by half and syrupy enough to coat a spoon; stir in the honey off the heat. Watch it — reduced balsamic scorches quickly.
3. Stretch the dough on floured parchment into a rough 12-by-16-inch oval, keeping it thin in the middle. Brush with the olive oil, season with salt, and dot evenly with the goat cheese and quartered figs, cut sides up.
4. Slide the flatbread (on its parchment) onto the hot pan and bake 10–13 minutes, until the crust is deep golden at the edges, the underside is crisp, and the figs are jammy and caramelized at the tips.
5. Shower the hot flatbread with the arugula so it barely wilts, drizzle with the balsamic-honey syrup, add black pepper and red pepper flakes if you like, slice, and serve with a simple salad to round out dinner.