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
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.
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
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:
- Preheat oven to 400°F.
- Mix ingredients for ricotta spread until smooth and set aside.
- Parbake flat breads on a preheat pizza stone for 4 minutes.
- Spread ricotta over flatbreads.
- Bake ricotta topped flat breads for 6 minutes.
- Remove from oven and top with remaining ingredients.
- Cut into serving pieces and serve hot.
From the kitchen of palatablepastime.com
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