gotham kitchen


herbed flatbread with figs, bacon and balsamic reduction

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.
Recipe type: Main
Cuisine: American
Serves: 3-4 servings
  • 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
  • 4-5 strips of bacon, diced
  • 5 fresh figs, sliced thin (vertically)
  • 1½ cups mozzarella cheese
  • ¼ goat cheese (optional)
  • 1 scallion, diced
  • ½ cup balsamic vinegar
  • Parsley, for garnish (optional)
  • Chopped walnuts, for garnish (optional)
  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.


creamy saffron fettuccine with roasted cauliflower, walnuts & figs

Creamy Saffron Fettuccine with Roasted Cauliflower, Figs & WalnutsOnce in a while a meal comes along that is so mind-blowing that I can’t actually believe that I made it. This is one of those. It’s going to the number two spot on my list of “Best Things I’ve Ever Made” (after my Fresh Pea and Lemon Butter Ravioli).  The saffron cream sauce is silky and flavorful which perfectly complements the roasted-ness of the cauliflower. Then as you’re eating it you get unexpected bites of crunchy walnuts and the sweet pieces of fig for an absolutely AMAZING eating experience. I went went all the way with this and made homemade fettuccine since saffron is expensive–I wasn’t going to put this sauce on just anything. But I imagine it would taste just as good with boxed angel hair, fettuccine, or pasta of your choice.

A silky saffron cream sauce is divine paired with homemade fettuccine, roasted cauliflower, crunchy walnuts and dried figs.

Creamy Saffron Fettuccine with Roasted Cauliflower, Figs & Walnuts

5.0 from 1 reviews
creamy saffron fettuccine with roasted cauliflower, walnuts & figs
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
  • 3 cups all-purpose flour (I split mine 50/50 with white whole wheat flour)
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 4 eggs
  • 1 cup heavy whipping cream
  • ⅛ teaspoon saffron threads, dissolved in about ¼ cup of warm water
  • 1½ cups vegetable stock
  • ½ yellow onion, diced fine
  • ¼ cup parmesan cheese
  • 1 bag of frozen cauliflower, steamed
  • ¼ cup chopped walnuts
  • Salt and pepper to taste
  • ¼ cup chopped dried figs
  1. In an electric mixing bowl with the dough hook attachment, mix flour and salt until combined. Add eggs one at a time. Drizzle olive oil into the mix, and stir until dough becomes a large ball and clings to the hook.
  2. Remove dough and place on surface sprinkled with flour. Knead until soft and pliable, about 2 minutes. Wrap ball of dough in plastic wrap or a damp towel and let rest for at least 30 minutes.
  3. Preheat oven broiler to high. Place cauliflower on a baking sheeting with about 1 tablespoon of extra virgin olive oil and cook until slightly browned. Remove and set aside.
  4. Divide pasta dough (to make it more manageable) and roll into thin sheets. Cut into ¼ strips and hang on a pasta rack. (I used my KitchenAid pasta attachments. You can do this by hand but it will be a lot harder).
  5. In a medium pan, heat olive oil on medium-high heat. Add onion and cook until starting to turn golden brown, about 3-5 minutes. Add heavy cream, saffron and chicken stock and turn heat to medium. Simmer until stock reduces and sauce starts to thicken, about 10 minutes. Add parmesan cheese and stir until thickened.
  6. Cook pasta in a large pot of boiling water, drain and return to pot (remove from heat). Toss in cauliflower, figs, walnuts, and sauce and stir until well combined. Serve immediately.