Serves 3-4
Herbed Flatbread with Figs, Bacon and Balsamic Reduction
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)
– 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.