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Bacon, Arugula and Veggie Flatbread

Our thin and crispy flatbread makes the perfect base for crispy bacon and peppery arugula in this easy-to-make recipe. It has a homemade dough, and it is a perfect dish for a weekend lunch. Attention: Always best when shared!
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Our thin and crispy flatbread makes the perfect base for crispy bacon and peppery arugula in this easy-to-make recipe. It has a homemade dough, and it is a perfect dish for a weekend lunch. Attention: Always best when shared!

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Ingredients

1 teaspoon active dry yeast
2 cups of flour
salt
½ teaspoon thyme powder
1 cup water
1 tablespoon vegetable oil
4 bacon slices
1 red onion, thinly sliced
pepper
1 tablespoon tomato sauce
2 ounces of arugula
½ red bell pepper, small dices
½ yellow bell pepper, small dices
½ cup mozzarella, shredded
½ cup cheddar, shredded

Ingredients

Steps

1
Done

Sift the flour through a strainer and place it in your food processor.

2
Done

Add salt, thyme powder, and pour the water.

3
Done

Set the food processor at medium speed and mix everything until smooth. Let it rise for the next 30 minutes.

4
Done

Dust your working surface with flour and start kneading the dough using your hands. Do it until it’s smooth, firm, and elastic.

5
Done

After that, level it with a rolling pin, until you reach the desired thickness.

6
Done

Preheat the oven to 430°F/220°C.

7
Done

Thinly cut the onion. Cut the bacon slices.

8
Done

Next heat the vegetable oil in a skillet over medium heat and add the bacon and onion. Season with salt and pepper and add the tomato sauce. Cook everything for 2-3 minutes.

9
Done

Line a baking tray with parchment paper and place the dough over it. Top it with the bacon and onion. Add arugula, bell pepper, Cheddar, mozzarella, and evenly spread them.

10
Done

Slide the tray into the oven and bake the pizza for 10 minutes!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

483 kcal
Calories
55 g
Carbs
20 g
Protein
20 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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