Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Goat Cheese-Bacon Flatbread with Arugula
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 379
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 16 g
- Cholesterol
- 26 mg
- Sodium
- 746 mg
This flatbread uses the convenience of prepared pizza dough and is topped with crisp bacon, bacon drippings and sliced fresh tomatoes before baking. Scatter crumbled goat cheese, baby arugula and sprouts over the top before cutting into small squares and serving. The result is a fresh, delicious and colorful starter, perfect before almost any meal.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 379
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 16 g
- Cholesterol
- 26 mg
- Sodium
- 746 mg
Ingredients
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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.
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