Herbed Flatbread with Bacon, Fig and Balsamic Reduction
Have you noticed that my family likes pizza yet? No joke, I think this is my 3rd pizza post in a row–or at least it feels like it. We do eat other things, I swear. But the options (aka toppings) are limitless and I just have to share them all. Technically, these aren’t pizzas as the flatbread dough contains no yeast. It’s a thin, crackery crust that has enough weight to support all the toppings while having tremendous flavors. Then top it off with fresh figs, scallions, smoky/salty bacon and a tangy reduction and you’ve got yourself a mind-blowingly delicious combo. I even added walnuts at the end for added crunchy deliciousness.

These easy-to-make flatbreads require no yeast and cook in just 20 minutes. Topped with fresh sliced figs, crunchy bacon, mozzarella cheese and drizzled with a sweet and tangy balsamic reduction.

Herbed Flatbreads with Bacon, Figs, and Balsamic Reduction

herbed flatbreads with figs, bacon and balsamic reduction
 
Prep time
Cook time
Total time
 
These easy-to-make flatbreads require no yeast and cook in just 20 minutes. Topped with fresh sliced figs, crunchy bacon, mozzarella cheese and drizzled with a sweet and tangy balsamic reduction.
Author:
Recipe type: Main
Cuisine: American
Serves: 3-4 servings
Ingredients
Crust
  • 3 cups whole wheat flour (all-purpose works too)
  • 1 tablespoon minced garlic
  • 2 tablespoon minced fresh parsley
  • 1 tablespoon minced dried thyme
  • 1 teaspoon salt
  • 1 teapsoon sugar
  • 1 teaspoon freshly ground black pepper
  • ¾ cup water
Toppings
  • 4-5 strips of bacon, diced
  • 5 fresh figs, sliced thin (vertically)
  • 1½ cups mozzarella cheese
  • ¼ goat cheese (optional)
  • 1 scallion, diced
Glaze
  • ½ cup balsamic vinegar
  • Parsley, for garnish (optional)
  • Chopped walnuts, for garnish (optional)
Instructions
  1. In the bowl of an electric mixer, blend the flour, garlic, parsley, thyme, salt, sugar and pepper. Slowly add the water and mix on low speed until a dough-like mixture is formed. You will likely have to add up to a cup of additional water to get it to a dough consistency that does not stick to the sides but is not sticky. Once mixed, wrap the dough in plastic wrap and let rest for 30 minutes.
  2. Preheat the oven to 400 degrees F. Cook bacon according to package directions and drain and set aside.
  3. Once dough has rested, divide into 3 equal parts. On a lightly floured surface, roll into to flat disks, about ¼ inch thick or thinner. Place on lightly greased cookie sheets.
  4. Top with bacon, scallions, mozzarella cheese, and fresh figs. Bake for 20 minutes or until cheese is golden and the edges of the figs begin to turn golden brown.
  5. In a small saucepan, heat vinegar on medium-high heat. Bring to a boil, then reduce to a simmer. Cook until reduced and begins to thicken (it should not drip when you dip a fork in and lift it out). Drizzle evenly over flatbreads. Garnish with chopped walnuts and parsley and serve immediately.

 

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