RUSTIC FLATBREAD PIZZA
Applewood-smoked bacon, cremini mushrooms, asparagus, and Asiago cheese all come together on a thin, crunchy flatbread to create a hearty and delicious main. Preparation may take some time, but the finished product is well worth every second. Serve alongside a fresh green salad for nice balance.
Provided by smerki
Categories Meat and Poultry Recipes Pork
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with aluminum foil.
- Heat 1 tablespoon olive oil in a skillet over medium heat, and stir in mushrooms and garlic; sprinkle with salt and black pepper. Cook and stir until the mushrooms have given off their juice and the juice has evaporated, about 10 minutes. Remove from heat and set mushroom mixture aside.
- Heat 1 more tablespoon olive oil in a separate large skillet over medium-high heat until very hot, and place asparagus into the skillet. Cook, stirring occasionally, until asparagus pieces are very well browned (almost but not quite burned in spots), about 8 minutes. Remove asparagus from skillet and set aside.
- Reduce heat to medium, and cook bacon in the same skillet until crisp, about 10 minutes; stir often. Drain excess grease as the bacon cooks, for crisper pieces.
- Remove bacon pieces and place on a paper towel-lined plate; blot with paper towels to reduce grease.
- Place the flatbread crust onto the prepared baking sheet, and spread marinara sauce over the crust.
- Spread the mushrooms and garlic evenly over the pizza.
- Spread asparagus over the pizza.
- Arrange bacon pieces on the pizza.
- Sprinkle mozzarella cheese all over the pizza, followed by Asiago cheese.
- Bake in the preheated oven until the cheeses are melted and bubbling, 12 to 15 minutes.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 33.6 g, Cholesterol 28.3 mg, Fat 16.2 g, Fiber 2.8 g, Protein 16.4 g, SaturatedFat 5.1 g, Sodium 760.9 mg, Sugar 3.3 g
SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA
You might be tempted to call this a focaccia, not pizza, and you might be right, but it probably falls somewhere in between. Store-bought pizza dough can be a real time-saver, but if you can't find it refrigerated, you'll need to plan ahead to defrost frozen dough. Defrosting is best done for 24 hours or so in the fridge - or longer, as the dough will continue to ferment and improve in flavor after a day or two. The dough is easier to stretch if it's not ice cold, so let it come to room temperature. The pancetta can be omitted for vegetarians, but the lemony herb and arugula salad on top is not to be missed.
Provided by Susan Spungen
Categories dinner, quick, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
- Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
- Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
- In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.
FLATBREAD PIZZA WITH PESTO AND BURRATA RECIPE BY TASTY
Here's what you need: naan bread, pine nuts, garlic, fresh basil leaves, extra virgin olive oil, kosher salt, grated parmesan cheese, sundried tomatoes, burrata, freshly ground black pepper
Provided by Nichi Hoskins
Categories Appetizers
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F (220°C).
- Place the naan in the oven directly on the rack and warm for 5-7 minutes, until golden brown and crispy..
- Make the pesto: Add the pine nuts, garlic, and basil to a mini or regular food processor or blender and pulse to coarsely chop. Scrape down the sides of the bowl, then add the olive oil, a pinch of salt, and the Parmesan and process until well combined.
- Remove the naan from the oven and spread with about ¼ cup of the pesto. Top with the sun-dried tomatoes and burrata.
- Cut the flatbread into pieces, then transfer to a serving platter. Drizzle with olive oil and season with salt and pepper. Garnish with more basil.
- Enjoy!
Nutrition Facts : Calories 1089 calories, Carbohydrate 47 grams, Fat 87 grams, Fiber 4 grams, Protein 32 grams, Sugar 10 grams
FLATBREAD PIZZA WITH ASPARAGUS, LEEKS & BURRATA
Burrata cheese is an fresh Italian cheese with an outer shell of mozzarella enveloping a filling of stracciatella cheese and cream. So delicious. It goes a long way. To make a balsamic glaze just boil balsamic vinegar until it is reduced down to a honey like consistency. You could also grated some lemon zest over the pizza if you...
Provided by barbara lentz
Categories Pizza
Time 20m
Number Of Ingredients 8
Steps:
- 1. Place pizza stone in oven. Preheat oven to 450 degrees. Place asparagus in a bowl, drizzle a small amount of olive oil over the asparagus and a little salt. Set aside
- 2. Add a little olive oil to a saute pan and saute the leeks about 5 minutes then add the garlic and saute another minute. Remove from heat.
- 3. Roll out the flatbread. If store bought it comes on parchment paper if not place flour on pizza peel. Roll up the sides of the flatbread dough about a quarter of an inch.
- 4. Tear the burrata cheese in pieces and lay it on the flatbread. Top with the leeks and asparagus. Take pizza peel and let the pizza slide off onto the pizza stone in oven. Let bake about 10 minutes.
- 5. Remove from oven. Sprinkle with Parmesan cheese and drizzle with some balsamic glaze
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