The perfect accompaniment to a bottle of white wine. The brightness and acidity from the arugula tossed in lemon juice perfectly balances out the bacon and the cheese, and the fig jam (thinned in a little bit of water so it’s less potent and more easily spreadable) adds the perfect amount of sweetness.

Ingredients

• 8 oz pizza dough
• 2 tbsp fig jam
• 1 tbsp water
• 1 tbsp olive oil
• 1/4 cup + 1 tbsp crumbled goat cheese, divided
• 1/2 cup shredded mozzarella cheese
• 2 pieces bacon, cooked crisp and crumbled
• Handful of baby arugula
• Squeeze of fresh lemon juice

Directions

1. Preheat your oven, with a pizza stone on the lowest rack, to the highest setting (typically 500 degrees).
2. Bring the pizza dough out of the refrigerator approximately 30 minutes before you’re ready to stretch it out. Let it rest on a floured countertop (or cutting board) under a dish towel to keep it from drying out.
3. Whisk together the fig jam and the water in a small bowl. Set aside.
4. When you’re ready to make the flatbread, stretch out the dough on a lightly floured surface to an 8-inch round or a 10-12 inch oval, allowing the dough to rest for a few minutes if it springs back.
5. Optional: gently transfer the dough so it sits on top a piece of parchment paper, and trim off the excess (this is the easiest way to get it into the oven).
6. Brush the olive oil over the dough (including the edges/the crust).
7. Spread the fig jam mixture over the dough, leaving a 1/2″ inch border for the crust.
8. Top the dough with 1/4 cup goat cheese and the shredded mozzarella. Top with the crumbled bacon.
9. Transfer the flatbread to the oven until the crust is golden brown and the cheese is bubbly, approx 8-12 minutes.
10. While the flatbread is cooking, toss the arugula with the lemon juice. Set aside.
11. Remove from oven and set the pizza on a cooling rack set on the counter. Sprinkle the arugula and the remaining tbsp of goat cheese over the flatbread. Cut into wedges and serve.