Fresh seasonal figs, vibrant basil pesto, crisp bacon, spinach and charred red onion, creamy fontina and tangy goat cheese all toasted on warm crispy naan and finished with a drizzle of rich aged balsamic. The ultimate mouthwatering, beautiful, wholesome and satisfying way to make the most of this short-lived fig season.
I’ve been waiting since March to post this recipe with FRESH FIGS. Take note: The time has come. And fig season seems to last all of about 5 minutes, so get on ’em NOW. I better go ahead and classify this as an urgent recipe, if that’s a thing.
Figs have a unique texture–tender and juicy with a little chewiness–and a delicate, sweet flavor that sparks warm feelings of childhood. Fig Newton’s for snack time, anyone? Figs also hold a special place in my heart because the only time I ate fresh figs growing up was late August to September from the fig tree in our backyard. A very special friend named Mrs. Weeks, who took care of my sister and me as if we were her grandchildren, would come over to show us how to pick them. Then we’d go on walks to feed the ducks, sing songs and tell stories, and if we were really lucky, spend the night at her house and eat the best ever spaghetti, bacon and waffles, and butterscotch candies. Mrs. Weeks passed away not long ago. I will never forget when to look for the figs.
This pesto, bacon, and fig flatbread or pizza is blow-your-mind delicious with the ultimate matrimony of herby, sweet, savory, creamy and tangy flavors; crispy, chewy, melty textures; and vibrant beauty. Keep it all to yourself personal pizza-style for a wholesome and satisfying meal (I choose this one), or you can slice it up to share as an impressive starter.
In any case, the secret here is quality ingredients. Find those ripe seasonal figs. Invest in a pure, aged, thick, complex balsamic, and you will taste the difference. And swing by the cheese section to find a good fontina to shred yourself.
Basil Pesto, Bacon, and Fig Flatbread
Fresh seasonal figs, vibrant basil pesto, smoky bacon, creamy fontina and tangy goat cheese, spinach and charred red onion all toasted on crispy naan and finished with a drizzle of rich aged balsamic. The ultimate mouthwatering, beautiful and wholesome way to make the most of short-lived fig season.
Notes
Amounts are per individual serving. Multiply for bigger pizzas.
*For homemade pizza dough, try this homemade whole wheat pizza dough and follow instructions for baking on a pizza stone.
**You can sub dried figs if no fresh figs are available. The season is short!
***If your oven is convection or cooks foods particularly quickly, consider reducing the temperatures to 425ºF for the first 8 minutes, followed by 400ºF for the last 4 min.
Ingredients
- 1 medium whole grain naan (about 8")*
- 1 Tbsp basil pesto
- 1 slice bacon (such as Applegate turkey bacon)
- 2-3 Tbsp thinly sliced red onion
- 1/2 - 1 tsp white wine or broth
- 1/2 cup fresh spinach, roughly chopped
- pinch sea salt or black garlic sea salt
- ground black pepper, to taste
- ~2 fresh ripe figs, thinly sliced**
- ~10g goat cheese (honey goat cheese recommended)
- 3/4 - 1 oz fontina, freshly shredded
- 1/2 tsp thick aged balsamic vinegar
Instructions
- Preheat oven to 450ºF.***
- Cook bacon over medium heat in a small skillet on each side until crisp. Set aside.
- After removing the bacon from the skillet, add the onion and sear about 2 minutes over medium heat. Deglaze the pan with a splash of wine or broth--enough to scrape up browned bits, but keeping liquid to a minimum to avoid a soggy crust later. Lower heat. Add the spinach and stir just until wilted (with just a splash of additional broth/wine only if needed). Season with sea salt (or black garlic sea salt) and black pepper, to taste. Remove skillet from heat.
- Place the naan on a pizza pan, preferably with holes for a crispy bottom. Spread prepared basil pesto over the naan. Assemble torn bacon pieces, onion/spinach, and sliced fig evenly on top. (Not the cheeses yet.)
- Transfer to oven and bake 8 minutes.
- Remove pizza. Reduce oven temperature to 425ºF. Spread small dabs of goat cheese and sprinkle fontina evenly over the pizza. Return pizza to the oven, and bake 4-5 minutes longer with cheese, or until crust is crisp and cheese is melted.
- Finish with a light drizzle of rich balsamic.
- Slice and enjoy all to yourself, or share as a starter.
After the season ends, this flatbread is also amazing with dried figs! They’re more concentrated in sweetness and add a fun chew. Just chop them into smaller pieces.
