Rustic Flatbread Pizza
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
44
Spice
43
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Line a baking sheet with aluminum foil
3
Heat 1 tablespoon olive oil in a skillet over medium heat, and stir in mushrooms and garlic; sprinkle with salt and black pepper
4
Cook and stir until the mushrooms have given off their juice and the juice has evaporated, about 10 minutes
5
Remove from heat and set mushroom mixture aside
6
Heat 1 more tablespoon olive oil in a separate large skillet over medium-high heat until very hot, and place asparagus into the skillet
7
Cook, stirring occasionally, until asparagus pieces are very well browned (almost but not quite burned in spots), about 8 minutes
8
Remove asparagus from skillet and set aside
9
Reduce heat to medium, and cook bacon in the same skillet until crisp, about 10 minutes; stir often
10
Drain excess grease as the bacon cooks, for crisper pieces
11
Remove bacon pieces and place on a paper towel-lined plate; blot with paper towels to reduce grease
12
Place the flatbread crust onto the prepared baking sheet, and spread marinara sauce over the crust
13
Spread the mushrooms and garlic evenly over the pizza
14
Spread asparagus over the pizza
15
Arrange bacon pieces on the pizza
16
Sprinkle mozzarella cheese all over the pizza, followed by Asiago cheese
17
Bake in the preheated oven until the cheeses are melted and bubbling, 12 to 15 minutes