Meyer Lemon Pancetta Flatbread

Directions:
To make the dough start by whisking together flour, baking soda, baking powder and salt in a large bowl. In a separate bowl you will whisk together warm milk, greek yogurt, and hot honey. Add half the milk mixture to the dry ingredients and stir until a dough begins to form. Gradually add in the remaining milk mixture. Form the dough with your hands.

Let the dough rest in an oiled bowl at room temp for 1-2 hours.

As the dough rests you can prep the remaining ingredients. Whisk together zest from lemon, olive oil, and minced garlic. Cook pancetta over stove until slightly crisp (it will cook more in oven). Remove pancetta from heat and let sit over paper towel lined plate.

Preheat the oven to 450 and brush two baking sheets with olive oil.

After dough has rested knead it on a floured surface. You can always add flour if dough is too sticky. Separate dough into 4 balls and roll each one out into an oval shape. Place two on each baking sheet.

Generously brush each oval of dough with the lemon zest oil mixture (make sure you get all the edges). Evenly spread burrata and grated mozzarella over each flatbread and top with paper thin lemon slices (sans seeds) and diced pancetta. Pop in the oven for 15 minutes or until cheese is bubbly and golden.

Once pizza is removed from oven give each flatbread a generous drizzle of hot honey (this is key) and top with microgreens for a fun punch of color.

Enjoy. We know that you will, and people will be fighting for the leftovers!