Prep
30 minsBake
25-30 minsServes
1 pizzaDifficulty
Hard
About
This delicious fig, burrata, plum and pancetta pizza makes the perfect evening meal, especially with a drizzle of Lyle's Golden Syrup.
To make the dough
In a bowl, stir together the flour, yoghurt, baking powder and a 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 using a dough scraper then, using a rolling pin, roll your dough into circles about 5mm thick. Heat a griddle or frying pan until hot and cook the flatbreads one at a time for 2-3 minutes on each side until golden and slightly charred.
To make the topping
Preheat your oven to 180C / 350F and line two baking trays with parchment paper.
In the same pan that you charred your pizza bases, fry the pancetta slices on both sides until crisp (about 5 minutes). Place on a plate lined with kitchen paper and set aside.
Mix the tomato passata and tomato purée then divide between your pizza bases, and spread evenly over each one, leaving a 1cm “crust” around the edges.
Take your quartered plums and divide between the pizzas, then place in your preheated oven for 15 minutes until the plums are slightly shrivelled and cooked.
Scatter over the rocket, distribute the pancetta, add the sliced dried figs and the radicchio leaves, then place the burrata on top.
Drizzle generously with Lyle’s Golden Syrup and serve straight away.
Ingredients
1
For the dough
Self raising flour
Plus extra to dust
Natural yoghurt
Baking powder
For the topping
Cherry tomatoes
Mashed
Tomato puree
Pancetta
Plums
Quartered
Burrata
Rocket
Radicchio leaves
Soft dried figs, quartered
Sliced
Lyle’s Golden Syrup
For drizzling
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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