Bacony Pear and Brie Winter Flatbread Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 1 teaspoon instant yeast
  • 1 ¾ cup bread flour (or all-purpose), plus more for rolling
  • ¾ teaspoon kosher salt
  • 1 teaspoon honey (or granulated sugar)
  • 3 tablespoons olive oil, divided
  • 4 strips thick-cut bacon, cut into ½-inch strips
  • 1 firm-ripe pear
  • ⅓ cup fig jam
  • 4 ounces Brie cheese
  • 1 cup fresh arugula
Directions
  1. In a medium bowl, mix to combine yeast, flour, and salt.
  2. Add honey, 2 tablespoons olive oil, and ⅔ cup lukewarm water; stir to combine.
  3. Transfer dough to a lightly floured surface.
  4. Knead until smooth and supple, 6 to 8 minutes.
  5. Transfer to a lightly greased bowl and cover with plastic wrap.
  6. Set aside to rise in a warm place for 1 to 1 ½ hours or until doubled in size.
  7. Cook bacon in a medium saucepan over medium heat until crisp and browned, 3 to 4 minutes, stirring occasionally.
  8. Drain the bacon and transfer to a paper towel-lined plate; set aside.
  9. Preheat oven to 450 F.
  10. Transfer dough to a lightly floured surface and roll to about a 14x8-inch rectangle or oval.
  11. Transfer dough to a parchment-lined or greased baking sheet.
  12. Brush with remaining 1 tablespoon oil.
  13. Bake the flatbread for 8 to 10 minutes until browned in spots.
  14. Use a mandoline or chef's knife to thinly slice the pear, about ⅛-inch thick.
  15. Cut the Brie into thin slices.
  16. Spread fig jam over warm flatbread, leaving a clean border along the edges.
  17. Top evenly with Brie and fanned slices of pear.
  18. Sprinkle with bacon.
  19. Bake until browned and the cheese is melted, 14 to 16 minutes.
  20. Top with arugula and balsamic, if using. Serve warm.