Fig, pancetta and burrata pizzas

Fig, pancetta and burrata pizzas
  • Serves icon Makes 2 pizzas (serves 4)
  • Time icon 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
Calories
486kcals
Fat
15.5g (7.5g saturated)
Protein
20.2g
Carbohydrates
65.5g (22.4g sugars)
Fibre
3.8g
Salt
2.3g

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

Method

  1. 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.
  2. 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.
  3. In the same pan, fry the pancetta slices on both sides until crisp (about 5 minutes).
  4. 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

  1. Burrata is a luxurious mozzarella that has cream in its centre. If you can’t find it, use a good quality buffalo mozzarella instead.

  2. 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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