Bacon, Goat Cheese, and Fig Jam Flatbread
The perfect accompaniment to a bottle of white wine. The brightness and acidity from the arugula tossed in lemon juice perfectly balances out the bacon and the cheese, and the fig jam (thinned in a little bit of water so it’s less potent and more easily spreadable) adds the perfect amount of sweetness.
- 8 oz pizza dough
- 2 tbsp fig jam
- 1 tbsp water
- 1 tbsp olive oil
- 1/4 cup + 1 tbsp crumbled goat cheese, divided
- 1/2 cup shredded mozzarella cheese
- 2 pieces bacon, cooked crisp and crumbled
- Handful of baby arugula
- Squeeze of fresh lemon juice
- Preheat your oven, with a pizza stone on the lowest rack, to the highest setting (typically 500 degrees).
- Bring the pizza dough out of the refrigerator approximately 30 minutes before you’re ready to stretch it out. Let it rest on a floured countertop (or cutting board) under a dish towel to keep it from drying out.
- Whisk together the fig jam and the water in a small bowl. Set aside.
- When you’re ready to make the flatbread, stretch out the dough on a lightly floured surface to an 8-inch round or a 10-12 inch oval, allowing the dough to rest for a few minutes if it springs back.
- Optional: gently transfer the dough so it sits on top a piece of parchment paper, and trim off the excess (this is the easiest way to get it into the oven).
- Brush the olive oil over the dough (including the edges/the crust).
- Spread the fig jam mixture over the dough, leaving a 1/2″ inch border for the crust.
- Top the dough with 1/4 cup goat cheese and the shredded mozzarella. Top with the crumbled bacon.
- Transfer the flatbread to the oven until the crust is golden brown and the cheese is bubbly, approx 8-12 minutes.
- While the flatbread is cooking, toss the arugula with the lemon juice. Set aside.
- Remove from oven and set the pizza on a cooling rack set on the counter. Sprinkle the arugula and the remaining tbsp of goat cheese over the flatbread. Cut into wedges and serve.