I LOVE PIZZA. If I had to eat only one meal every day for the rest of my life, it would be pizza.
This recipe was inspired by a recent flatbread I had at a downtown Annapolis restaurant. I kept going back for more, so I knew my take on this pizza-style flatbread was destined to be the first recipe to share with you.
This double-bacon goat cheese flatbread is the perfect mixture of sweet and textured — topped with a dried fruit medley (figs, apricots, plums), two types of bacon (hence the name), scallions, arugula and a fresh goat cheese crumble… all on top of a healthy naan flatbread and caramelized onion fig preserve mixture. It’s perfect for both summer and winter nights. I would pair it with something refreshing like a sparkling cocktail or a glass of red white — like a plum or bacon-flavored Syrah/Shiraz!
As a side note, it’s taken me months to prepare to share my very first recipe with you all. Being a perfectionist, I needed not only the subject to be as over-the-top delicious that you all would expect from me, but I needed also for the photos to come out just right. I never thought food photography was such a thing… and required such preparation. But, now, I’m ready!
Preheat oven to 400. Cut four slices of maple bacon into fifths and arrange on a foiled baking sheet lightly sprayed with non-stick spray/Pam. Heat for 12-15 minutes. Uncooked maple bacon from Amish market arranged on on non-stick baking sheet. While maple bacon cooks, cook applewood bacon slices in skillet over medium to high heat. When bacon is cooked to a crisp, remove bacon with slotted spoon and set aside. Add diced onions to remaining bacon grease and sauce until onion is translucent and caramelized. Add Himalayan pink salt to taste as it cooks. In a separate cast iron pan, while the maple bacon cooks, heat bottom side of naan bread one by one, over medium-to-high heat for 2-4 minutes — to add a crispy texture. Heat naan bread in cast iron skillet for crisp-textured bottom I used naan bread, but another flatbread would work fine here. Once caramelized onions are cooked, remove them with a slotted spoon and add to a bowl. Add molasses and stir to coat the onions. Then add fig preserves to onion mixture and stir until mixed well. Caramelized onions mixed with molasses and remade fig preserves. Spread onion fig mixture onto each piece of naan flatbread evenly. This mixture smelled and tasted amazing on its own! Remove cooked maple bacon from oven when it is done and break up into slightly smaller pieces before applying to naan bread. Cooked maple bacon! Preheat oven to 450 degrees, while you continue to add the rest of the toppings to each piece of naan, except for the arugula — dried fruit, goat cheese crumbles, diced scallions (add the Thai chiles here as well, if you want to add a spicy flavor) — in that order. Cover a large baking pan (I just reused/re-covered the pan I cooked the maple bacon on) with aluminum foil and place each topped flatbread side-by-side. Place into oven on top rack and cook for 5-6 minutes until goat cheese softens. Remove pan from oven and garnish with arugula and drizzled olive oil. Enjoy! Tag @eattravelhustle on Instagram and hashtag it #eattravelhustle
Ingredients
For the Onion Fig Mixture:
For the Flatbread & Toppings:
Optional Garnishes:
Instructions
Did you make this recipe?
I hope you love this double bacon goat cheese flatbread as much as I did! If you make it, please tag me so I can see!
