This is one of those recipes that I dreamed up on a whim and wondered how I survived 34 years on this earth without it. Dramatic? Maybe. But this flatbread is just that good. You've got tart plums, crispy and salty pancetta, funky and creamy blue cheese and spicy hot honey. Plus, it's infinitely adaptable. Want to add cherries instead? Go for it. Got bacon in the house instead of pancetta? That's fair game! Don't like blue cheese? Try it again.
Just kidding! If blue cheese is not your thing or you can't eat for health reasons, you could swap it with some feta but you'd be missing out on all that FUNK!
We included a recipe for a super simple flatbread dough, but if you don't have time to make it, feel free to pick one up from the store. Ain't no shame in that game! Pick up the ingredients at the store (shoppable recipe below, score!) and get cooking. You're halfway to the ultimate summer meal.
For the Dough
- 2 1/ 2 cups all purpose flour
- 1 (1/4 ounce) packet instant yeast
- 2 teaspoons kosher salt
- 1 cup warm water
- 2 tablespoons olive oil
- 1/ 4 pound thinly sliced pancetta
- 4 plums, pitted and cut into wedges
- 4 ounces blue cheese, cut into wedges
- Olive oil, as needed
- Flaked sea salt, to taste
- Black peppercorns, freshly ground, to taste
- Simply Organic Crushed Red Pepper Flakes, to taste
- 1 cup baby arugula
- Hot honey, to taste
To make the dough, add all ingredients to a large bowl and stir with a wooden spoon until a shaggy dough forms. Knead the dough on a lightly floured surface for about 5 minutes, or until a smooth ball forms. Oil a bowl and place the dough inside. Cover and let rest for about 30 minutes.
Meanwhile, preheat the oven to 450˚F and line a baking sheet with foil. Place pancetta on sheet pan and cook for about 10 minutes, or until mostly cooked through.
Once the pizza dough has rested, stretch it into a rectangle on a sheet pan and drizzle with olive oil, salt, pepper and crushed red pepper. Bake for about 10 minutes, or until the top is lightly golden brown.
Remove dough from the oven and top with pancetta, plums and blue cheese. Return to the oven for about 10 minutes or until pancetta is very crispy.
Remove from oven and let cool slightly. Top with arugula and hot honey and serve.