Honey Fresh Goat Cheese Flatbread With Arugula & Pancetta

4 servings
30 min prep time
50 min total time

This flatbread is a combination of sweet from the clover blossom honey goat cheese, salty from the pancetta, and peppery heat from the arugula and pepper flakes.


1 premade pizza dough, at room temperature

1 to 2 tablespoons cornmeal or all-purpose flour

2 tablespoons honey

2 tablespoons olive oil

2 tablespoons sesame seeds

1/4 cup Vermont Creamery Crème Fraîche

2 ounces thinly sliced pancetta, torn into smaller pieces

4 ounces Vermont Creamery Clover Blossom Honey Goat Cheese

Pinch red pepper flakes

1 1/2 cups arugula


  • STEP 1

    Place pizza stone into oven.  Heat oven to 500°F.

  • STEP 2

    Lightly flour work surface with cornmeal or flour. Remove dough from refrigerator; let rest 10 minutes. Shape dough into a rough circle.

  • STEP 3

    Combine honey and olive oil in small bowl; brush on outside edge of crust. Sprinkle edge with sesame seeds.

  • STEP 4

    Spoon crème fraîche onto center of dough; gently spread into thin layer. Place pancetta pieces around flatbread.

  • STEP 5

    Slice fresh goat cheese in half, crumbling half of cheese onto flatbread. Sprinkle red pepper flakes on top, as desired.

  • STEP 6

    Use pizza peel or flat baking sheet to transport flatbread to pizza stone. Bake flatbread 10-12 minutes or until browned and crisp. Remove from oven; transfer to cutting board. Top with fresh arugula and remaining goat cheese before slicing and serving.