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.
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 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
None
Equipment
Brava metal tray
cutting board
Nutrition Information
Allergens: Tree nuts, Milk, Wheat (Gluten)
-
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.
