Preheat the oven to 475 degrees F. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Add the tomatoes to the drippings in the pan and cook, turning once, until slightly softened, about 2 minutes.
Brush a large rimmed baking sheet with olive oil. Stretch the pizza dough to fit the pan (if the dough shrinks back, let it rest a few minutes before continuing). Prick the dough all over with a fork. Top with the tomatoes, reserving the bacon drippings. Bake until the crust is golden brown, 12 to 15 minutes.
Remove the flatbread from the oven; top with the goat cheese. Season with salt and pepper. Toss the sprouts and arugula with 1/2 tablespoon of the reserved bacon drippings (rewarm, if necessary), the lemon juice, and salt and pepper. Top the flatbread with the greens and bacon.
Photograph by Anna Williams
More Recipes and Ideas:
Sweet-and-Spicy Asian Dipping Sauce with Sesame-Scallion Flatbread and Shrimp, Curry Hummus Flat Bread with Tomato Chutney, Northern California Smoked Brisket, Collard Greens, Green Bean Casserole Recipes, Green Bean Salad Recipes, Bacon, Green Bean Recipes, Beans and Legumes
Thank you! your flag was submitted.