Fig, pancetta and burrata pizzas
- September 2018
- Makes 2 pizzas (serves 4)
- Hands-on time 30 min
Naturally rich, sweet figs are used here to balance the creamy cheese, salty pancetta and bitter radicchio. It makes a fabulous, summery pizza served as a light lunch or dinner.
- 15.5g (7.5g saturated)
- 65.5g (22.4g sugars)
- 280g self-raising flour, plus extra to dust
- 250g natural yogurt
- ½ tsp baking powder
- 10 pancetta slices
- 100g ball burrata
- Large handful wild rocket
- Large handful chopped radicchio leaves (or chicory leaves)
- 4 figs, quartered
- Clear honey for drizzling
- In a bowl, stir together the flour, yogurt, baking powder and a good pinch of salt. When the mixture starts to come together to form a dough, flour your hands and knead on a lightly floured surface for 4-5 minutes until smooth.
- Divide the dough in half, then roll into 2 rough circles about 5mm thick. Heat a griddle or frying pan until hot. Cook the flatbreads one at a time for 2-3 minutes on each side until golden.
- In the same pan, fry the pancetta slices on both sides until crisp (about 5 minutes).
- Tear the burrata over the flatbreads and divide evenly between them, then top with the rocket, radicchio, pancetta and figs. Drizzle with honey and serve straightaway.
Burrata is a luxurious mozzarella that has cream in its centre. If you can’t find it, use a good quality buffalo mozzarella instead.
Make to the end of step 2, cool, then keep in an airtight container or tightly sealed food bag for up to 2 days. Reheat the flatbreads to serve.
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