This flatbread is a combination of sweet from the clover blossom honey goat cheese, salty from the pancetta, and peppery heat from the arugula and pepper flakes.
Ingredients
- 1 premade pizza dough, at room temperature
- 1 to 2 tablespoons cornmeal or all-purpose flour
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons sesame seeds
- ¼ cup Vermont Creamery Crème Fraîche
- 2 ounces thinly sliced pancetta, torn into smaller pieces
- 4 ounces Vermont Creamery
- Clover Blossom Honey Goat Cheese
- Pinch of red pepper flakes
- 1½ cups arugula
Instructions
Place pizza stone in the oven. Heat oven to 500°F.
Lightly flour work surface with cornmeal or flour. Remove dough from the refrigerator; let rest 10 minutes. Shape the dough into a rough circle.
In a small bowl, combine honey and olive oil and brush on the outside edge of the crust. Sprinkle the edge with sesame seeds. Spoon crème fraîche onto the center of dough; gently spread into a thin layer. Place pancetta pieces around the flatbread.
Slice fresh goat cheese in half, crumbling half of the cheese onto the flatbread. Sprinkle red pepper flakes on top, as desired. Use pizza peel or flat baking sheet to transport flatbread to pizza stone. Bake the flatbread 10 to 12 minutes or until browned and crisp. Remove from the oven and transfer to a cutting board. Top with fresh arugula and remaining goat cheese before slicing and serving.
About this recipe
Recipe courtesy Vermont Creamery
