THE CORVALLIS CARROT
What you'll be getting:
Bacon Flatbread Pizza
50 g bacon (all-natural hickory smoked, uncured Beemer bacon, from co-op)
2 T bacon aioli (bacon fat, distilled white vinegar, salt, pepper, egg)
1 naan (pita for dairy allergies)
40 g spinach
1/2 c zucchini, green onions, and peppers
Equipment needed: sheet pan or pizza stone (optional)
Preheat your oven to 425.
Lay your naan out on the counter or on a cutting board and evenly distribute the aioli over top.
On top of the spinach, place the other veggies.
Next, add the spinach.
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.
Next, add your bacon.
Set a timer for 10 minutes.
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.
From start to finish this dinner takes 15 minutes. Enjoy.