Spring Flatbread Pizza

Spring Flatbread Pizza

with Pesto and Bacon


Serving Size 2-4

Active Time:

~5 min

Total Time:

~17 min

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.


  • 12 oz fresh pizza dough
  • 2 tablespoons basil pesto
  • ¼ cup thinly sliced red onion
  • ⅓ cup shredded mozzarella
  • ½ cup chopped asparagus (1-inch pieces)
  • ⅓ cup roughly chopped artichoke hearts (canned)
  • 3 slices thick-cut bacon, par-cooked, cut into bite-size pieces
  • 1 small lemon, cut into wedges
  • Optional: red pepper flakes

From Your Pantry



Brava metal tray

cutting board

Nutrition Information

Allergens: Tree nuts, Milk, Wheat (Gluten)


  • Chef's Picks
  • Dinner
  • Starter
  • Vegetarian
  • American
  • Californian
  • Easter
  • Italian
  • Mediterranean
  • Metal Tray
  • Recipes
  • Serves 4
  • Sides
  • Spring
  • Summer
  • Weekend
  • Weeknight
  • Year Round

  1. 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. 2

    Bake flatbread pizza

    • Slide metal tray into bottom shelf.
    • Select “Spring Flatbread Pizza” on your touchscreen and follow instructions.

  3. 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.