Apple and Bacon Flatbread
- Level: Easy
- Yield: 4 servings
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- 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
- Total: 40 min
- Active: 40 min
Ingredients
1/2 pound bacon, diced
1 small sweet onion, diced
1 small fennel bulb, diced, fronds chopped
1 Gala apple, diced
1 tablespoon chopped fresh tarragon, plus more for serving
Kosher salt and freshly ground pepper
1 pound pizza dough, at room temperature
3 tablespoons extra-virgin olive oil
4 ounces part-skim mozzarella cheese, shredded
4 ounces fontina cheese, shredded
5 ounces mixed salad greens
2 tablespoons tarragon vinegar or white wine vinegar
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.