What you'll be getting:

Bacon Flatbread Pizza

Per Serving

50 g bacon (all-natural hickory smoked from MOC meat section)

40 g bacon aioli (bacon fat, distilled white vinegar, salt, pepper, egg)

1 naan (AP flour*, egg, grape seed oil, yeast, salt, honey) 

40 g spinach 

1 c Brussels sprouts and peppers (tossed in balsamic vinegar and oil, salt and pepper)  

10 g feta cheese

*Pamela's AP Gluten Free flour used for GF naans. 

Equipment needed: sheet pan or pizza stone (optional) 

 

Preheat your oven to 415.

Lay your naan out on the counter or on a cutting board and evenly distribute the aioli over top. 

Next, add the spinach. 

Next, add your bacon. 

Set a timer for 10 minutes. 

On top of the spinach, place the peppers and sprouts. 

Place directly in the oven, on a sheet pan or pizza stone if you don't trust just the oven racks. For the GF pizzas, I recommend a sheet pan. 

After 10 minutes your pizzas will be ready. Transfer to a cutting board. I normally slide the pizza onto the board using tongs. 

Let the pizza sit for a couple of minutes before cutting into it. 

If you like feta, top the pizza with the crumbled cheese, but you can leave it off if you like. This dinner takes 15 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630