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.
herbed flatbreads with figs, bacon and balsamic reduction
Author: Gotham Kitchen
Recipe type: Main
- 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)
- 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.
- Preheat the oven to 400 degrees F. Cook bacon according to package directions and drain and set aside.
- 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.
- 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.
- 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.
I’ve never had a beet before. Well, not really. I’ve bought them and juiced them and I’ve had them as chips but I’ve always been scared to eat a plain beet. Every time I thought of it, it reminded me of the icky looking canned beets that are the most neglected item at every salad bar. I’ve been toying with the idea of trying them for a while and finally took the plunge. And now they’re my favorite vegetable. No joke. I wasn’t sure what to do with them but figured roasting them was a good start. Then I dumped them in with some garlic, walnuts, lemon and parmesan and made the most delicious pesto you’ll ever try. All the pictures I attempted to take of this had little hands and fingers in the corners because Finn couldn’t get enough of the pesto. I can’t even imagine how delicious it would be on a pasta.
Note: I used the same pizza crust as the one I featured in my deep dish skillet pizza. It’s super versatile!
beet pesto pizza with spinach and feta
Author: Gotham Kitchen
Recipe type: Main
- 1 large beet, cut into ½" cubes
- 4 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- ¼ cup parmesan cheese
- 2 tablespoons walnuts
- 3 cloves garlic, roughly chopped
- 2 fresh basil leaves (This is optional. I added these to add more flavor and mimic real pesto)
- Salt and pepper to taste
- 2 cups mozzarella cheese
- 1 cup fresh chopped spinach (or kale)
- ¼ yellow onion, julienned
- ¼ cup of feta cheese
- Preheat oven to 425 degrees. Toss diced beets with 1 tablespoon of olive oil and place on baking sheet. Cook until tender and edges are just browned, about 15-20 minutes.
- In a small food processor, add beets, parmesan, lemon juice, garlic, basil and nuts and pulse until finely chopped. Add remaining oil and salt and pepper to taste and blend until texture is almost creamy.
- Reduced oven temp to 375 degrees. Spread crust evenly on a baking sheet (I used the pan I roasted the beets in and didn't wash it, no shame). Spread beet mixture over evenly then top with onions, chopped spinach, mozzarella and feta.
- Bake until cheese is melted and golden and crust is firm, about 20 minutes. Cut and serve immediately.