Flatbread with Arugula, Bacon and Avocado
Sliced avocado makes an attractive and tasty topping for this delicious Flatbread with Arugula, Bacon and Avocado.
Makes: 2 flatbreads
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 20 minutes
Recipe Created By: Jessi Heggan
Featured In: Florida Farm & Family
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 20 minutes
Recipe Created By: Jessi Heggan
Featured In: Florida Farm & Family
Ingredients
Flatbread dough:
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 cup warm water
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons olive oil
Flatbread toppings:
- 6 slices thick-cut bacon
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 1⁄2 cups Parmesan cheese, grated
- 4 cups arugula
- 1⁄4 cup ranch dressing
- 1 ripe Florida avocado, sliced
- 1 cup grape tomatoes, sliced
- 2 tablespoons fresh basil, chopped
Instructions
- Whisk together the yeast, sugar and warm water and proof until mixture is foamy (approximately 5 to 8 minutes).
- Add flour and salt to a large bowl. Pour the yeast mixture and olive oil over the flour and, with a hand or stand mixer, use the dough hook to knead the mixture until it comes together. The dough will be fairly sticky.
- Lightly grease a bowl with olive oil and add the dough. Cover with plastic wrap and proof until mixture has doubled in size (approximately 30 to 45 minutes).
- While the dough is proofing, preheat oven to 375 degrees and line a baking sheet with parchment paper. Place the bacon slices on top and bake them for 20 to 25 minutes or until they reach desired doneness. Once the bacon is done, increase the oven temperature to 450 degrees and line two large baking sheets with parchment paper.
- Place the risen flatbread dough on a generously floured surface and cut the mixture in half. Use your hands to shape the dough, rolling it out thin in the middle and forming a small crust around the edges. Repeat with the second dough.
- Place the flatbread dough on the baking sheets and use a fork to poke some small holes. Bake for 10 minutes or until slightly browned.
- Combine the olive oil and minced garlic in a small bowl and use a brush to spread the mixture on the baked flatbreads. Top with the Parmesan cheese and bake for an additional 5 to 8 minutes, or until cheese is melted and flatbread is browned.
- Combine the arugula, ranch dressing, avocado, cooked bacon, tomatoes and basil in a large bowl and toss to combine. Pour the mixture over the flatbreads. Slice and serve immediately.
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