BACON, EGG AND CHEESE FLATBREADS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Divide the naan between 2 foil-lined baking sheets and bake until crisp, about 10 minutes.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels, then crumble. Remove 1 tablespoon bacon drippings from the skillet and reserve for frying the eggs.
- Add the onion to the remaining drippings in the skillet and increase the heat to medium high. Season with salt and pepper and cook, stirring, until browned and tender, 5 minutes. Add the tomatoes and cook until most of the liquid evaporates, 3 to 5 minutes. Season with salt, pepper and hot sauce.
- Spread the onion-tomato mixture on the naan and top each with 2 slices cheese. Return to the oven until the cheese melts, 3 to 5 minutes.
- Meanwhile, heat the reserved bacon drippings in the empty skillet over medium-high heat and crack in the eggs. Season with salt and pepper and cook until the whites are just cooked through, about 3 minutes.
- Top each flatbread with a fried egg; sprinkle with the bacon. Toss the greens with the vinegar; season with salt and pepper. Serve the flatbreads with the salad and more hot sauce.
Nutrition Facts : Calories 600, Fat 27 grams, SaturatedFat 11 grams, Cholesterol 231 milligrams, Sodium 1275 milligrams, Carbohydrate 55 grams, Fiber 4 grams, Protein 28 grams, Sugar 6 grams
BACON MUSHROOM FLATBREAD
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings, with extra bean spread
Number Of Ingredients 16
Steps:
- Preheat your oven to 400 degrees F (200 degrees C).
- Lay the bacon out onto a rimmed baking sheet. Bake for 14 to 16 minutes, or until crisp and golden brown. Transfer the bacon to a piece of paper towel and set aside to cool.
- Meanwhile, mince 2 cloves of the garlic and add them along with the vinegar to the baking sheet and stir into the bacon fat. Add the mushrooms and toss to coat. Season with salt and pepper and bake for 15 to 20 minutes, or until golden brown.
- In the bowl of a food processor, combine the beans, basil, chives, Parmigiano-Reggiano, lemon zest, lemon juice and olive oil. Roughly chop the remaining 2 cloves of garlic, add to the food processor and blitz well until smooth and spreadable, scraping down the sides of the bowl a few times throughout. Add in 2 tablespoons of water and blitz to combine. If the mixture is still a bit thick, add in the remaining 2 tablespoons of water then season to taste with salt and pepper.
- Spread the flatbreads with Dijon mustard and top each with a good helping of the herby white bean spread. Scatter over some roasted mushrooms and crumble 2 slices of bacon over each flatbread. Finish with the arugula or basil and season with salt and pepper and a little extra virgin olive oil, if desired.
FOUR-CHEESE FLATBREADS
You can make personal pizzas quickly by using premade naan, flatbread or pita as the base, then topping with whatever sounds good to you. Here, the combination of feta, Parmesan, ricotta and mozzarella hits every note - salty, creamy, tangy and gooey. Corn's sweetness balances the savoriness, and a generous amount of black pepper cuts through the richness, as it does in cacio e pepe. Feel free to swap the cheeses based on what you have - pecorino instead of Parmesan, fontina instead of mozzarella - and incorporate any toppings you like: spinach, herbs, garlic, red-pepper flakes, hot honey and so on.
Provided by Ali Slagle
Categories finger foods, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees, and place a rack in the lower and upper thirds of the oven. In a large bowl, mash the ricotta, feta, Parmesan, mozzarella and thyme together with a fork. Stir in the corn, and season to taste with black pepper.
- Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.
- Let cool for a few minutes, then cut and top with more black pepper.
CHEESE N BACON FLATBREAD
Cheese and Bacon.....what more can be said!
Provided by Jamallah Bergman
Categories Savory Breads
Time 55m
Number Of Ingredients 4
Steps:
- 1. Heat oven to 400. Lightly grease cookie sheet. Cook bacon until crisp. Drain on paper towels. Crumble bacon and set aside.
- 2. Separate dough into 10 biscuits. Place 1 biscuit biscuit in center of greased cookie sheet. Arrange remaining biscuits in circle, edges slightly overlapping, around cheese biscuits. Gently press out to form 10 inch round. Spread dough with cheese sauce. Sprinkle with crumbled bacon.
- 3. Bake at 400 for 10 to 13 minutes or until biscuit edges are golden brown. Sprinkle with chopped parsley. Serve warm.
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