These flatbreads contain pretty much all of my favorite things….in life.
Juicy ripe figs, applewood smoked bacon, peppery arugula, goat cheese and pizza dough?
I don’t know if I can ever eat “normal” pizza ever again, actually. I’m so spoiled by the flavor combination going on right here. These mini flatbreads take sweet-and-salty to the whole next level.
And of course, it starts with the dough!
I use my recipe but instead of combing whole wheat and white flour, I use all white flour. I’ve found that that makes the dough chewier and lighter, which is a must for these little guys.
Then you add the toppings! Can I just take the time to say that bacon and figs are a match made in heaven? These would make a wonderful dinner party appetizer when sliced into small pieces, but are also great for a light meal when you’re craving pizza but are feeling a little adventurous. Or you’re just out of sauce. Kinda like baking vegan when you’re out of eggs? It works.
Goat Cheese, Fig and Bacon Flatbreads
makes 8 personal sized flatbreads
1 recipe the best pizza dough
4 slices bacon, fried until crispy and chopped
1 small log soft goat cheese
10 fresh figs, sliced in half
1 tbsp extra virgin olive oil, divided
1 large bunch arugula
sprinkle of sea salt
Preheat oven to 450 degrees.
After preparing the dough, divide it into four parts on a floured surfaace. Then divide those four parts in half so you have eight little balls of dough. Roll each small dough ball out to a circle (you can probably just stretch the dough) and top with goat cheese crumbles, bacon crumbles and two sliced figs. Drizzle a little olive oil over each.
Place flatbreads on a lined baking sheet, reduce oven temperature to 425 degrees and bake for 12-15 minutes. After baking, top with arugula, another drizzle of olive oil and a sprinkle of sea salt.
30 minutes (not including time to prepare dough)