- 1 pkg. of Prepared Pizza Dough (find it near the crescent rolls in the refrigerated case)
- 1 1/2 c. Shredded Mozzarella Cheese
- 8 oz. Fig Butter
- 1 4 oz. Container Diced Pancetta
- 6 Dried Figs, Sliced
- 2 c. Fresh Whole Arugula, Washed and Dried
Spray a 9" x 12" cookie sheet lightly with baking spray. Using the rolling pin, roll out the pizza dough onto the cookie sheet as thin as possible, without breaking through the dough.
Use a kitchen spoon to add dollops of the fig butter onto the dough, then use the back of the spoon to spread evenly across the entire surface.
Sprinkle the shredded mozzarella evenly over the surface of the flatbread.
Add the diced pancetta, again, distributing evenly. Add the sliced figs.
Bake the flatbread according the the pizza dough package instructions.
When the flatbread has baked, remove from the oven and immediately add the arugula across the surface of the hot flatbread. It will wilt into the surface.
Allow to cool for 10 minutes, then slice into two-bite portions, and serve.
Spray a 9" x 12" cookie sheet lightly with baking spray. Using the rolling pin, roll out the pizza dough onto the cookie sheet as thin as possible, without breaking through the dough.
Use a kitchen spoon to add dollops of the fig butter onto the dough, then use the back of the spoon to spread evenly across the entire surface.
Sprinkle the shredded mozzarella evenly over the surface of the flatbread.
Add the diced pancetta, again, distributing evenly. Add the sliced figs.
Bake the flatbread according the the pizza dough package instructions.
When the flatbread has baked, remove from the oven and immediately add the arugula across the surface of the hot flatbread. It will wilt into the surface.
Allow to cool for 10 minutes, then slice into two-bite portions, and serve.
