California Flatbread

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 slices bacon, chopped
  • 3 plum tomatoes, sliced
  • Extra-virgin olive oil, for brushing
  • 1 pound store-bought pizza dough, at room temperature
  • 6 ounces goat cheese, crumbled
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups radish sprouts
  • 3 cups baby arugula
  • Juice of 1/2 lemon
Directions

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


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    This recipe is featured in:

    Dinner and a Movie