Honey Fresh Goat Cheese Flatbread With Arugula & Pancetta 4 servings 30 min prep time 50 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* 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. Ingredients1 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 Directions 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. Related Recipes Spring Cheeseboard Harvest Farro Salad Go for Goat! A horizontal Tasting of Goat Cheeses Pairing: Bonne Bouche & Dark Horse Citrusy Mince Meat B Corporation Cheeseboard