Roasted Balsamic Fig Bacon Flatbread (Printable Version)

Sweet figs, bacon, and creamy cheese over crisp flatbread finished with balsamic glaze—ideal for sharing or light meals.

# What You Need:

→ Flatbread Base

01 - 1 large prepared flatbread or pizza crust (10–12 inches)

→ Toppings

02 - 6 slices bacon, diced
03 - 6–8 fresh figs, quartered
04 - 1 small red onion, thinly sliced
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup crumbled goat cheese or feta cheese
07 - 2 tablespoons olive oil
08 - 1 tablespoon fresh thyme leaves
09 - Salt, to taste
10 - Black pepper, to taste

→ Balsamic Glaze

11 - 1/4 cup balsamic vinegar
12 - 1 tablespoon honey

# How to Make It:

01 - Preheat oven to 425°F.
02 - In a skillet over medium heat, sauté diced bacon until crisp. Transfer bacon to paper towels to drain excess fat.
03 - Lightly brush the flatbread with 1 tablespoon olive oil.
04 - Arrange shredded mozzarella, crumbled goat cheese or feta, sliced red onion, quartered figs, and cooked bacon evenly over the flatbread. Sprinkle with thyme, salt, and black pepper.
05 - Transfer flatbread to a baking sheet and bake for 12–15 minutes, or until cheese is melted and crust is golden.
06 - While baking, combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat, stirring until reduced by half and syrupy, approximately 5–7 minutes. Remove from heat.
07 - Remove flatbread from oven. Drizzle with balsamic glaze and remaining tablespoon olive oil. Slice and serve warm.

# Expert Advice:

01 -
  • Uses easy store-bought flatbread so you are halfway to done
  • Ready in just over thirty minutes
  • Sweet and savory pairing with bacon and tangy balsamic that always gets compliments
  • Great for entertaining or a no-fuss meal when you crave something gourmet
02 -
  • Contains fiber from figs and balancing protein from bacon and cheese
  • Freezes surprisingly well if you wrap the baked flatbread tightly
  • Works great for brunch lunch or appetizer spreads
03 -
  • Pat your figs dry if they are very juicy to prevent a soggy crust
  • Shred your own mozzarella for a creamier melt and less clumping
  • If you are short on time use good-quality store-bought balsamic glaze instead of reducing your own

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