Bacon Flatbread with Roasted Garlic Ricotta

Bacon Flatbread with Roasted Garlic Ricotta is a flatbread pizza with bacon, tons of garlic and fresh toppings, ready in no time.
Bacon Flatbread with Roasted Garlic Ricotta

Bacon Flatbread with Roasted Garlic Ricotta

By Sue Lau | Palatable Pastime

I love the quick, easy and fresh nature of a flatbread pizza. This type of pizza has the crust crisped up and the ricotta warmed nicely, but the rest of the *ings* are quite fresh. It’s like “cheese bread plus”.

The roasted garlic recipe I have listed elsewhere on the blog as a staple recipe (and it is linked within the recipe). Otherwise it is pretty much straightforward, although I  do bake my crust on a pizza stone. You can do it on a baking sheet with slightly less crisp results.

Bacon Flatbread with Roasted Garlic Ricotta

And day after day I mention my missing khoreshe recipe, which I didn’t have a chance to look for again today. So we wait.

Tomorrow I am offering up my recipe for Biscuit and Gravy casserole, followed by my recipe for Vietnamese style roasted Song Long Chicken on Wednesday. Thursday I will once again be joining the #BundtBakers group with a recipe for a simple Birthday Bundt Cake.  And on Friday I join the #FishFridayFoodies group with my recipe for British Fish Pie. And Saturday is extra-special with the  new blogging group #SaturdaySoupSwap with my recipe for Spicy Gai Lan and Tofu Soup. I hope you join me each and every day! Until then-

~Sue
Bacon Flatbread with Roasted Garlic Ricotta

Bacon Flatbread with Roasted Garlic Ricotta

  • Servings: 4-6
  • Difficulty: easy
  • Print

Bacon Flatbread with Roasted Garlic Ricotta
Ricotta Ingredients:

  • 1 whole bulb garlic, roasted, cloves separated and mashed into a paste (see recipe)
  • 1 cup ricotta cheese
  • 1/2  teaspoon each salt and black pepper
  • 1/4  teaspoon anchovy paste
  • 1 tablespoon basil paste

Flatbread  Ingredients:

  • 2 (Flatzza) flatbread pizzas
  • 4  slices bacon, cooked and crumbled
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cherry tomato halves
  • 1/4 cup assorted pitted olives, sliced
  • 1/4 cup roasted garlic cloves
  • 4 peppadew peppers, sliced
  • 2 tablespoons chiffonade sliced fresh basil leaves

Method:

  1. Preheat oven to 400°F.
  2. Mix ingredients for ricotta spread until smooth and set aside.
  3. Parbake flat breads on a preheat pizza stone for 4 minutes.
  4. Spread ricotta over flatbreads.
  5. Bake ricotta topped flat breads for 6 minutes.
  6. Remove from oven and top with remaining ingredients.
  7. Cut into serving pieces and serve hot.

From the kitchen of palatablepastime.com


Bacon Flatbread with Roasted Garlic Ricotta

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