recipe
Spring Flatbread Pizza
with Pesto and Bacon
About this Recipe
This appetizer will be a new spring favorite. Pesto, red onions, mozzarella, asparagus, and artichokes come together on store-bought pizza dough for a quick and fresh side. Bacon bits add a welcome heartiness but feel free to omit them to keep this vegetarian. Bring it all together with lots of fresh lemon, and red pepper flakes, if desired.
Ingredients
- 12.0 fresh pizza dough
- 2.0 tablespoons basil pesto
- 0.25 cups thinly sliced red onion
- 0.3333333333333333 cups shredded mozzarella
- 0.5 cups chopped asparagus (1-inch pieces)
- 0.3333333333333333 cups roughly chopped artichoke hearts (canned)
- 3.0 thick-cut bacon, par-cooked, cut into bite-size pieces
- 1.0 count small lemon, cut into wedges
- Optional: red pepper flakes
Equipment
Brava metal tray
cutting board
Nutrition Information
Allergens: None
Instructions
-
1
Prep flatbread pizza crust
- Stretch pizza dough into rectangle or large oval to fit the Brava metal tray.
- Evenly spread pesto onto crust, then sprinkle red onion evenly on top.
- Sprinkle mozzarella on crust, leaving ½-inch uncovered around edges.
- Top with asparagus, artichoke, and par-cooked bacon bits.
-
2
Bake flatbread pizza
- Slide metal tray into bottom shelf.
- Select “Spring Flatbread Pizza” on your touchscreen and follow instructions.
-
3
Finish and serve
- When food is done cooking, transfer flatbread pizza to cutting board.
- Top with freshly squeezed lemon, and red pepper flakes if desired.
- Cut into triangles or squares and serve.