Figgy Piggy Flatbread Recipe

Prepare flatbreads

Preheat oven to 425°F (220°C). Lightly brush both sides of each flatbread with 1/2 tablespoon olive oil. Place flatbreads on a baking sheet lined with parchment, spaced slightly apart.

Spread about 2 tablespoons of fig jam evenly over each flatbread, leaving a 1/2-inch border around the edges.

Bake the flatbreads on the middle rack for 6–8 minutes, until the edges are golden and the flatbreads are warm and slightly crisp. Remove from oven and set aside on a wire rack.

Cook bacon

While the flatbreads bake, cook the bacon to crispiness. Heat a skillet over medium heat and add the bacon strips (work in batches if needed). Cook 6–9 minutes, turning occasionally, until crisp. Transfer bacon to a paper-towel-lined plate to drain and cool, then chop each strip into 1-inch pieces.

If using thinly sliced red onion, briefly soak slices in cold water for 5 minutes to mellow sharpness, then drain and pat dry.

Evenly sprinkle the crumbled feta over each warm, fig-spread flatbread (about 3/4 ounce per flatbread). Then distribute the chopped bacon pieces across the four flatbreads.

In a small bowl, whisk together the remaining 1 1/2 tablespoons olive oil, balsamic vinegar, and lemon juice with a pinch of salt and pepper to make a light dressing.

Toss the arugula with a very light coating of the dressing (reserve about 1/2 tablespoon of dressing). Season the arugula with a pinch more salt and a grind of black pepper.

Top each flatbread with a generous handful of dressed arugula and a few thin red onion slices. Drizzle the reserved 1/2 tablespoon dressing and, if desired, an additional small swirl (about 1/2 teaspoon) of balsamic reduction over the flatbreads.

Finish with a final crack of black pepper. Cut each flatbread into 4 pieces and serve immediately while warm. Offer extra fig jam and balsamic on the side if desired.