Herbed flatbreads with figs, bacon and balsamic reduction

• Meat

  • 4 strips Bacon

• Produce

  • 5 Figs, fresh
  • 1 tbsp Garlic
  • 2 tbsp Parsley, fresh
  • 1 Parsley
  • 1 Scallion
  • 1 tbsp Thyme, dried

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 tsp Salt
  • 1 Teapsoon sugar
  • 3 cups Whole wheat flour

• Nuts & Seeds

  • 1 Walnuts

• Dairy

  • 1/4 Goat cheese
  • 1 1/2 cups Mozzarella cheese

• Liquids

  • 3/4 cup Water

Found on gotham-kitchen.com

Description

Ingredients

• 3 cups whole wheat flour (all-purpose works too)
• 1 tablespoon minced garlic
• 2 tablespoon minced fresh parsley
• 1 tablespoon minced dried thyme
• 1 teaspoon salt
• 1 teapsoon sugar
• 1 teaspoon freshly ground black pepper
• ¾ cup water
• 4-5 strips of bacon, diced
• 5 fresh figs, sliced thin (vertically)
• 1½ cups mozzarella cheese
• ¼ goat cheese (optional)
• 1 scallion, diced
• ½ cup balsamic vinegar
• Parsley, for garnish (optional)
• Chopped walnuts, for garnish (optional)

Directions

• In the bowl of an electric mixer, blend the flour, garlic, parsley, thyme, salt, sugar and pepper. Slowly add the water and mix on low speed until a dough-like mixture is formed. You will likely have to add up to a cup of additional water to get it to a dough consistency that does not stick to the sides but is not sticky. Once mixed, wrap the dough in plastic wrap and let rest for 30 minutes.
• Preheat the oven to 400 degrees F. Cook bacon according to package directions and drain and set aside.
• Once dough has rested, divide into 3 equal parts. On a lightly floured surface, roll into to flat disks, about ¼ inch thick or thinner. Place on lightly greased cookie sheets.
• Top with bacon, scallions, mozzarella cheese, and fresh figs. Bake for 20 minutes or until cheese is golden and the edges of the figs begin to turn golden brown.
• In a small saucepan, heat vinegar on medium-high heat. Bring to a boil, then reduce to a simmer. Cook until reduced and begins to thicken (it should not drip when you dip a fork in and lift it out). Drizzle evenly over flatbreads. Garnish with chopped walnuts and parsley and serve immediately.