Pancetta, fig & brie pizza

• 2 x pieces (28cm-diameter) Lebanese bread
• 1 tbs olive oil
• 85g (1/3 cup) good-quality bought olive tapenade
• 8 thin slices mild pancetta
• 3 firm, ripe figs, thinly sliced
• 200g wedge double brie, thinly sliced
• 1 tbs balsamic vinegar
• 1 tbs fresh rosemary leaves
• Freshly ground black pepper

1. Preheat oven to 200°C. Place the bread on 2 pizza trays. Brush the bread bases evenly with oil and cook in preheated oven for 3 minutes or until crisp. Remove from oven.
2. Spread the bases evenly with olive tapenade. Top with pancetta, fig and brie. Cook for a further 10 minutes or until the brie melts and is light golden. Remove from oven.
3. Place pizzas on large serving plates. Drizzle with balsamic vinegar and sprinkle with rosemary. Season with pepper and serve immediately.