This flatbread pizza recipe takes smoked bacon, cremini mushrooms, asparagus, and Asiago cheese and puts them all on a thin, crunchy flatbread crust.
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
332 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Line a baking sheet with aluminum foil.
Step 3
Heat 1 more tablespoon olive oil in a separate large skillet over medium-high heat until very hot, and place asparagus into the skillet. Cook, stirring occasionally, until asparagus pieces are very well browned (almost but not quite burned in spots), about 8 minutes. Remove asparagus from skillet and set aside.
Step 4
Remove bacon pieces and place on a paper towel-lined plate; blot with paper towels to reduce grease.
Step 5
Heat 1 tablespoon olive oil in a skillet over medium heat, and stir in mushrooms and garlic; sprinkle with salt and black pepper. Cook and stir until mushrooms have given off their juice and juice has evaporated, about 10 minutes. Remove from heat and set mushroom mixture aside.
Step 6
Reduce heat to medium, and cook bacon in the same skillet until crisp, about 10 minutes; stir often. Drain excess grease as bacon cooks, for crispier pieces.
Step 7
Place flatbread crust onto the prepared baking sheet, and spread marinara sauce over crust.
Step 8
Spread mushrooms and garlic evenly over pizza.
Step 9
Spread asparagus over pizza.
Step 10
Arrange bacon pieces on pizza.
Step 11
Sprinkle mozzarella cheese all over pizza, followed by Asiago cheese.
Step 12
Bake in the preheated oven until cheeses are melted and bubbling, 12 to 15 minutes.
Ingredients
1 tablespoon olive oil
3 cloves garlic, chopped
1 pinch salt and ground black pepper, or to taste
6 crimini mushrooms, sliced
8 spears fresh asparagus, trimmed and cut into 2-inch pieces
1 (12 inch) prepared flatbread pizza crust
0.5 cup shredded mozzarella cheese
0.5 cup shredded Asiago cheese
0.5 pound applewood-smoked bacon, cut into 2-inch pieces
