Fig, pancetta and burrata pizzas

Easy
September 2018

Easy
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.

Nutrition: per serving

Calories: 486kcals
Fat: 15.5g (7.5g saturated)
Protein: 20.2g
Carbohydrates: 65.5g (22.4g sugars)
Fibre: 3.8g
Salt: 2.3g

Nutrition: per serving

Calories: 486kcals
Fat: 15.5g (7.5g saturated)
Protein: 20.2g
Carbohydrates: 65.5g (22.4g sugars)
Fibre: 3.8g
Salt: 2.3g

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Ingredients

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

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

Method

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.

Method

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.

delicious. tips

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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