California Flatbread

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 servings
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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


  1. 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. 
  2. 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.
  3. 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. 

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