David Scott AllenLunchtime MealsProvencal RecipesTaste

Fall Recipe Cambozola and Fig Flatbread

A Provençal twist on pizza from a delicious fig(ment) of David Allen Scott’s imagination, as he takes an abundance of gifted sweet figs and turns them into a savoury delight for two with cambozola. Read more on David’s insightful idea here…

Cambozola and fig flatbread @CocoaandLavender

Cambozola and Fig Flatbread

A warm and toasty lavash (sheet flatbread) covered in bold creamy Cambozola cheese and figs with fresh thyme and pine nuts baked to perfection.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Lunch Dish, Starter Course
Cuisine French, Provencal
Servings 2 people


  • 1 large sheet lavash
  • 1 large Egg white
  • 6 oz Cambozola cheese without the rind, at room temperature
  • 2 tbsp fresh thyme leaves 1 teaspoon if using dried
  • 16 (approx 1lb) figs cut into 1/4-inch thick slices
  • a handful of pine nuts
  • Salt
  • freshly ground black pepper
  • Extra virgin olive oil


  • Preheat oven to 400°F (200°C).
  • Place the lavash on a baking sheet and brush with a little egg white. Place in the oven for 1 minute to seal the bread.
  • Let cool.
  • Once cool, mix the remaining egg white with the softened cheese and spread evenly over the entire lavash.
    cambozola and fig flatbread @CocoaandLavender
  • Sprinkle with half the thyme leaves (or all the dried thyme, if using).
  • Layer the figs on top of the cheese, as if they were roofing shingles.
    cambozola and fig flatbread @CocoaandLavender
  • Sprinkle with the pine nuts and remaining fresh thyme leaves.
  • Lightly salt and generously pepper the top of the flatbread.
  • Drizzle with olive oil, and bake for 11-12 minutes until edges are crisp and brown and figs are soft.
  • Cut into quarters and serve immediately.


Serves 2 as a light meal with a salad, or 4 as a first course.
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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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