Description
Crispy flatbread topped with melted mozzarella, pesto, bacon, and shaved asparagus. A quick and flavorful appetizer or light meal.
Ingredients
Units
Scale
- 6 strips Bacon
- 8 oz (227 g) Asparagus
- 1 Tbsp Olive Oil
- 4 small or 2 large Flatbreads
- 1 cups (237 ml) Pesto
- 5 oz (142 g) Mozzarella
- Parmesan cheese
Instructions
- Fry the bacon in a skillet until crisp. Set aside on a paper-towel lined plate and crumble when cool enough to handle.
- While bacon is cooling, shave the asparagus into thin strips using a vegetable peeler.
- Toss the asparagus with olive oil and a pinch of salt.
- Turn on the oven broiler (set it to its lowest setting if possible) and place an oven rack about 6 inches from the broiler.
- Spray a sheet pan with nonstick cooking spray or line it with parchment paper.
- Set the flatbreads face-down on the sheet pan and broil until lightly toasted on the bottom.
- Flip the flatbreads face-up and spread with pesto. Top with mozzarella and asparagus.
- Place the flatbreads under the broiler until the cheese is melted and the asparagus is starting to brown in spots. Watch closely to prevent burning.
- Remove flatbreads from the oven, slice into wedges, and transfer to a serving platter.
- Top with crumbled bacon and parmesan cheese.
Notes
- For optimal crispiness, preheat the flatbreads in a dry skillet for 1 minute per side before broiling.
- Substitute sun-dried tomatoes for bacon for a vegetarian option.
- Store leftover flatbread in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 flatbread
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 4
- Protein: 15
- Cholesterol: 40