Pizza is perfect for any meal, but you might find yourself falling for flatbread. A little chewy, a little crunchy, this is a nice change of pace from traditional pizza.
We can all agree that pizza is always a satisfying meal, but this Sunday dinner recipe for asparagus and bacon flatbread will make you eager to try something slightly different.
Flatbread comes in a variety of shapes and sizes, from cracker thin to practically pizza. It has a rustic, free-form shape and can be grilled instead of baked. If you can’t decide if you like your pizza crust chewy or crunchy, you might find this flatbread recipe to be just what you’re looking for.
I baked this dough on baking sheets to start, then finished things up directly on the oven rack. I topped these bread-like delights with a bit of sauce, asparagus, bacon and, of course, cheese. I recommend you find a way to fit flatbread into your mealtime.
Asparagus and bacon-topped homemade flatbread recipe
- 3 cups unbleached flour, plus extra for dusting your work surface
- 1 packet (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 2 teaspoons dried sage
- 1/2 teaspoon sugar
- 1-1/2 tablespoons olive oil, plus extra to brush over dough
- 4 slices bacon, cooked crisp, then crumbled
- 10 ounces asparagus, trimmed, cut into 2-inch pieces and blanched in boiling water for about 2 minutes
- 1/2 cup prepared pizza sauce, divided
- 1 teaspoon red pepper flakes, divided
- 2 ounces shredded mozzarella cheese, divided
- 2 tablespoons Parmesan cheese, divided
- Nonstick cooking spray
- Add the yeast to a bowl, then add in 1/4 cup of warm water and 1 tablespoon of olive oil. Whisk to combine. Allow the mixture to sit for about 10 minutes. It should be a little frothy when it’s ready.
- Meanwhile, to a large bowl, add the flour, salt, sage and sugar. Sift to combine, and then make a well in the center of the mixture.
- Add the yeast mixture and 3/4 cup of warm water to the flour. First use a wooden spoon to stir the mixture to combine it, then use your hands to continue to mix the ingredients together until it is formed into dough.
- Place the dough on a clean, lightly floured work surface. Use your hands to knead the dough, folding it over itself and kneading several times.
- To a large bowl, add 1/2 a tablespoon of the oil. Wipe it around the bottom of the bowl and just a bit up the sides. Place the dough in the bowl, and cover it with a clean dish towel. Allow it to sit in a warm place for 1 hour or until the dough has about doubled in size.
- Preheat your oven to 400 degrees F.
- Remove the dough from the bowl, and place it on a lightly floured work surface. Divide the dough equally in half, and then roll out each piece as an oblong or rectangle, about 11 inches long by 6 inches wide and about 1/2 an inch thick.
- Lightly spray 2 baking sheets with the cooking spray. Place 1 section of the dough on 1 baking sheet. Use a fork to prick the dough several times. Bake both for about 10 to 12 minutes.
- Carefully remove the dough from the pans, and lightly brush each over the top with a little olive oil.
- Place the dough directly onto the oven rack, and continue to bake for another 2 to 4 minutes or until the dough turns golden.
- Remove from the oven. Divide the ingredients between the 2 flatbreads, first spreading on the pizza sauce, and then the red pepper flakes, the mozzarella, the asparagus pieces and the bacon. Sprinkle with the Parmesan cheese, and place back in the oven until the cheese has melted — just a few minutes.
- Remove from the oven, and cut into slices. Serve warm.
This Sunday dinner meal is flat-out fabulous.