I’ve been trying some different dinner options to the frozen pizza and came across this. The sweet and saltiness is a nice combo. Truthfully I forgot to add the cooked bacon, but I did on the leftovers and it was really good. It’s easy to adjust to amount of pepper flavor you get from the arugula. I think it would have been a tad better if we grilled the flatbread instead of doing it in the oven, but overall I can’t wait to make this again in the summer.
Pear, Brie and Bacon Flatbread
(Adapted from With Salt & Wit)
2 prebaked flatbreads (gluten free, if needed)
¾ cup mozzarella cheese
2 ounces brie cheese, sliced very thin
½ of a pear, thinly sliced
4 pieces of bacon
Preheat oven to 375 degrees F.
Place flatbread onto a baking sheet. Place in oven for 2 minutes.
Remove from oven, sprinkle with cheeses, pear slices and crumbled bacon.
Place back in oven and bake for 3-4 more minutes, or until cheeses are melted.
Remove from oven, garnish with arugula and balsamic glaze.
Slice into wedges and serve immediately.
*If using naan, a thicker flatbread or a gluten free crust, the baking times will have to be adjusted (lengthened) as I used very thin flatbreads.
*This makes a great appetizer or entree!