What you'll be getting:

Bacon Flatbread Pizza

Per Serving

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. 

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

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