Fig and bacon is a harmonious pairing. While parma ham and prosciutto may be more commonly chosen partners for fig, the crispiness you can achieve with bacon makes for a delightful contrast to fig’s soft flesh. Not to mention that bacon is cheaper, and pretty much has a cult following around the world. You can’t go wrong!
The flatbreads are ridiculously easy to make, and contain no yeast meaning they don’t require much kneading or any proving. To put it plainly, kids could make these!
You can go ahead and make your own basil pesto if you like. But, I decided to cheat and use a jar of Pesto Princess. This recipe is supposed to be quick and easy to make, and deserves to be shared amongst friends who are bound to be blown away by its beauty.
How to make fig and bacon flatbreads
- 175g self-raising flour
- Half tsp baking powder
- 175g plain double cream yoghurt
- Sprinkle of salt
- 1 pack streaky bacon
- 6 heaped tsp basil pesto
- 250g mozzarella cheese – I used 2 balls of Galbani mozarella
- 6 small figs quartered
1. Combine the flour, baking powder, and yoghurt in a bowl until large clumps form.
2. Prepare a work surface with a dusting of flour, and turn dough out.
3. Dust your hands with flour, and knead dough for a minute or two until it comes together nicely.
4. Shape dough into a large ball, half the ball, and then divide each ball into three equal parts so that you’re left with six smaller balls of dough.
5. Preheat the oven to 80 degrees Celsius, and heat a grill pan until very hot.
6. Dust a rolling pin with flour, and roll out your first dough ball until it’s approximately two or three mm thick.
7. Lay the flat bread on the grill pan, and cook for a minute or two each side.
8. When you flip the flatbread to cook on the other side, get on with rolling out your next ball of dough. Repeat until all flatbreads are cooked.
9. Transfer flatbreads to an oven-safe dish, and place in oven to keep warm.
10. Wipe your grill pan of any excess flour, and fry your bacon until crispy.
11. Once all bacon is cooked, assemble your flatbreads.
12. Smear each flatbread with pesto, top with torn chunks of mozzarella, fig quarters, and crispy bacon.