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.
ARUGULA AND BACON FLATBREAD
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,