Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Apple and Bacon Flatbread
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 750
- Total Fat
- 40 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 76 milligrams
- Sodium
- 1766 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 5 grams
- Sugar
- 11 grams
- Protein
- 29 grams
Bacon and apple is a classic combination, and this flatbread is no exception. The salty, smoky bacon is the perfect foil for the crunchy, sweet apples. This recipe comes together quickly and could not be easier to prepare, so it's sure to become part of your weeknight dinner lineup.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 750
- Total Fat
- 40 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 76 milligrams
- Sodium
- 1766 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 5 grams
- Sugar
- 11 grams
- Protein
- 29 grams
Ingredients
Directions
- Place an inverted baking sheet in the middle of the oven and preheat to 425 degrees F. Cook the bacon in a large skillet over medium heat until the bacon starts to crisp, about 4 minutes. Remove to a paper towel–lined plate.
- Pour off all but 4 teaspoons fat from the skillet and increase the heat to medium-high. Add the onion and fennel and cook, stirring, until tender, about 5 minutes. Stir in the apple and cook until crisp-tender, 2 to 3 minutes. Remove from the heat, stir in the tarragon and season with salt and pepper.
- Line another inverted baking sheet with parchment paper. Press the pizza dough on the parchment into a 12-by-16-inch rectangle. Brush the dough with 1 tablespoon olive oil; season with salt and pepper and prick with a fork. Slide the dough (on the parchment) onto the hot pan in the oven. Bake until golden, about 10 minutes.
- Remove the crust from the oven and top with half of each of the cheeses. Spread the onion, fennel and apple on top in an even layer, then top with the bacon and remaining cheeses. Bake until the cheese melts, 6 to 8 minutes. Top with more tarragon and the fennel fronds; cut into squares.
- Combine the salad greens, remaining 2 tablespoons olive oil and the vinegar in a bowl; season with salt and pepper and toss to coat. Serve with the flatbread.
Looking for Something Else?
Related Pages
- Cheesy Onion Flatbread Recipe
- California Flatbread Recipe
- Turmeric Flatbread Recipe
- Everything-Spiced Flatbread Recipe
- Grilled Garlic Flatbread Recipe
- Turmeric Chicken Flatbread Recipe
- Beet, Bacon and Herbed Goat Cheese Flatbread...
- Spiced Lamb Flatbread Recipe
- Caramelized Bacon and Onion Flatbread Recipe