Apricot Habanero Bacon Goat Cheese Flatbread

Apricot Habanero Bacon Goat Cheese Flatbread

Featuring

This simple but impressive flatbread uses Apricot Habanero in two ways. The jam is spread as a sweet and spicy sauce base, then warmed into a shiny finishing drizzle that pulls all the flavors together.

Ingredients

Flatbread

• 2 store bought flatbreads or naan (about 8 to 9 inches each)
• 4 slices thick cut bacon, cooked crisp and crumbled
• 1 small red onion, very thinly sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled goat cheese (about 4 ounces)
• 1 small handful fresh arugula or baby spinach

Apricot Habanero Base Sauce

• 1/3 cup Apricot Habanero jam
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon water, if needed to thin

Warm Apricot Habanero Drizzle

• 3 tablespoons Apricot Habanero jam
• 1 teaspoon water
• 1/2 teaspoon lemon juice

To Finish

• Freshly ground black pepper
• Extra arugula, optional

Instructions

1. Heat the oven
   1. Preheat the oven to 425°F.
   2. Place a baking sheet or pizza stone in the oven while it heats so the flatbreads crisp on the bottom.
2. Make the Apricot Habanero base sauce
   1. In a small bowl stir together 1/3 cup Apricot Habanero jam, olive oil, and apple cider vinegar.
   2. If the mixture seems very thick, stir in 1 teaspoon water so it spreads easily.
   3. Taste and adjust with a tiny pinch of salt if you like.
3. Assemble the flatbreads
   1. Place the flatbreads on a sheet of parchment paper so they are easy to slide into the oven.
   2. Spread each flatbread with half of the Apricot Habanero base sauce, leaving a small border around the edges.
   3. Sprinkle each with half of the shredded mozzarella.
   4. Scatter the thin red onion slices over the cheese.
   5. Top evenly with crumbled bacon.
   6. Sprinkle crumbled goat cheese over the top.
4. Bake
   1. Carefully slide the parchment with the assembled flatbreads onto the preheated baking sheet or pizza stone.
   2. Bake for 10 to 13 minutes, until the cheese is melted and bubbling and the edges of the flatbreads are golden and crisp.
   3. Remove from the oven and let cool for 2 to 3 minutes before topping.
5. Make the warm Apricot Habanero drizzle
   1. While the flatbreads bake, add 3 tablespoons Apricot Habanero jam and 1 teaspoon water to a small saucepan.
   2. Warm over low heat, stirring, until the jam loosens into a smooth, slightly syrupy consistency.
   3. Remove from the heat and stir in the lemon juice.
   4. The drizzle should be glossy and pourable. If it is too thick, stir in a few more drops of water.
6. Top and finish the flatbreads
   1. Scatter a small handful of fresh arugula or baby spinach over each warm flatbread.
   2. Use a spoon to drizzle the warm Apricot Habanero sauce lightly over the top in thin ribbons.
   3. Finish with a few grinds of black pepper.
7. Slice and serve
   1. Transfer the flatbreads to a cutting board.
   2. Slice into wedges or rectangles.
   3. Serve right away while warm, with the jar of Apricot Habanero on the table for extra spoonfuls for those who like more heat.

Tips

• For extra smoky flavor, use smoked bacon or add a pinch of smoked paprika to the base sauce.
• If you prefer a milder flatbread, use a little less jam in the drizzle and add more olive oil to soften the heat.
• This recipe also works well on a single store bought pizza crust. Simply bake a few minutes longer until the center is crisp.