Friday, September 2, 2011

Arugula and Bacon Flatbread

There are certain recipes I'm just drawn to, with no real rhyme or reason behind it. When I came across this recipe in Cooking Light Magazine, it pulled me in, and the next day I was at the market buying all the ingredients. Well, the ingredients I determined were necessary, that is. Originally, this "pizza" (which I put in quotes, because in my strong and judgmental opinion, anything resembling a pizza without red sauce is called a flatbread) was topped with six poached eggs. I swapped out the eggs for center-cut bacon, because runny yolks make for poor finger food. Fun fact: a slice of center-cut bacon has half the saturated fat and calories of an egg.

I like how this recipe is something different, something off the beaten trail of my usual dinner creations. I enjoy any leafy green, and I thought the arugula paired well with the bacon. Cut this flatbread into smaller pieces and it would make a great appetizer.


1 11oz package thin-crust pizza dough, or a fresh dough ball
1/2 c. part-skim ricotta cheese
4 tbsp grated Pecorino-Romano cheese, divided (or substitute Parmesan)
1/4 tsp garlic powder
1 5oz package baby arugula
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1/2 tsp lemon zest
1/2 tsp balsamic vinegar
salt and pepper to taste
6 slices center-cut bacon, diced and cooked

1. Preheat oven to 450 degrees. As the oven is preheating, grease your largest baking sheet with a light coat of non-stick spray (I used a 11 x 17 inch cookie tray). Roll out your pizza dough onto the baking sheet. If it winds up looking wonky, tell people you were going for a rustic appearance. Place in the preheating oven for 7 minutes.

2. Combine the ricotta, 2 tbsp Pecorino-Romano, garlic powder. Season with salt and pepper. When the the pizza dough has finished its 7 minutes in the oven, remove and immediately spread ricotta mixture on it, avoiding the edges. Place back in the oven for another 5 minutes.

3. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, balsamic vinegar, and remaining 2 tbsp cheese. Season with salt and pepper. Place arugula in bowl and toss with dressing. Once pizza dough is out of the oven, top with the arugula. Sprinkle cooked center-cut bacon on top.

Source: Cooking Light Magazine, September 2011

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Delectable Tuesday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Fresh Food Friday,


  1. ooo that looks good! Joy the Baker just posed a pizza thing with argula on it too... now I have to find some at the farmers market and make a pizza or a flat bread!

  2. Yet another really creative and yummy combination of food and taste! I wanted to let you know I nominated you for a Versatile Blogger Award. You have always inspired me to mix it up on my own blog and more importantly, in my own kitchen. I, along with my family, thank you! You can see the post here:

  3. I am so glad that I found this because it looks ah-mazing! I would love it if you shared it on my blog party, Makin' You Crave Monday, over at!!

  4. This looks delicious! I love arugula!

  5. This looks delicious and we would really enjoy it. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen


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