Fig, pancetta and burrata pizzas

Name: Fig, pancetta and burrata pizzas
Yield: Makes 2 pizzas (serves 4)
Cuisine: Italian recipes
Ingredients: 280g self-raising flour, plus extra to dust; 250g natural yogurt; ½ tsp baking powder; 10 pancetta slices; 100g ball burrata; Large handful wild rocket; Large handful chopped radicchio leaves (or chicory leaves); 4 figs, quartered; Clear honey for drizzling

Published: 31 Oct 18
Updated: 18 Mar 24

Test kitchen approved

Naturally rich, sweet figs are used here to balance the creamy cheese, salty pancetta and bitter radicchio. It makes a fabulous, summery pizza served as a light lunch or dinner.

Makes 2 pizzas (serves 4)
Hands-on time 30 min

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Ingredients

280g self-raising flour, plus extra to dust
250g natural yogurt
½ tsp baking powder
10 pancetta slices
100g ball burrata
Large handful wild rocket
Large handful chopped radicchio leaves (or chicory leaves)
4 figs, quartered
Clear honey for drizzling

Method

In a bowl, stir together the flour, yogurt, baking powder and a good pinch of salt. When the mixture starts to come together to form a dough, flour your hands and knead on a lightly floured surface for 4-5 minutes until smooth.
Divide the dough in half, then roll into 2 rough circles about 5mm thick. Heat a griddle or frying pan until hot. Cook the flatbreads one at a time for 2-3 minutes on each side until golden.
In the same pan, fry the pancetta slices on both sides until crisp (about 5 minutes).
Tear the burrata over the flatbreads and divide evenly between them, then top with the rocket, radicchio, pancetta and figs. Drizzle with honey and serve straightaway.

Recipe from September 2018 Issue

Nutrition

Nutrition: per serving

Calories: 486kcals
Fat: 15.5g (7.5g saturated)
Protein: 20.2g
Carbohydrates: 65.5g (22.4g sugars)
Fibre: 3.8g
Salt: 2.3g

delicious. tips

Burrata is a luxurious mozzarella that has cream in its centre. If you can’t find it, use a good quality buffalo mozzarella instead.
Make to the end of step 2, cool, then keep in an airtight container or tightly sealed food bag for up to 2 days. Reheat the flatbreads to serve.

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Fig, pancetta and burrata pizzas

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