Recipe: lemon bacon goat cheese flatbread
You still have until Sunday to enter to win a Wii console and a Wii Fit Plus package! So if you haven’t entered yet… go do it!
I was all set to sit down and post Wednesday night when our power went out due to some awesome thunderstorms rolling through. And then I had surgery the next morning. I tried to log on from the surgery wing, but their wi-fi was really hosed. I was negotiating local anesthesia and sedation with the anesthesiologist, but he was a no go – he told me the pain levels would be too much for that and so I had to get general anesthesia. Then he asked me why and I replied, “Because I have stuff to do?” Hey, I tried. He promised it would wear off quickly. It was thankfully outpatient surgery, yet it left me feeling queasy and in a fog for the remainder of the day. I wasn’t sure if that was the pain or the drugs, but I don’t fight it so much anymore. I’ve learned my lesson after a lumpectomy, chemo, radiation, and that blasted emergency appendectomy (traditional, mind you, not that nice less invasive laparoscopic kind). I know by now when to push myself and when to let the body rest. And now it’s Friday. I have to remind myself that scheduling surgery is not like scheduling a haircut… But I’m feeling much better today! Thanks for all of the emails, FB comments, and tweets :)
A few months ago I was meeting up with my ladies for happy hour. As my dear Nichole sat down, she handed me a page torn from a magazine and said in her sweet tone, “Would you make that for me!? It looks sooooo good!” It was a picture of a pizza with lemon slices and greens and bacon – maybe some caramelized onions? It was lovely. “Sure!” I said, as I looked around for a description. Oops, that was on the other page, which was still connected to the magazine which was… not here. It was in my queue of recipes to try when Nichole posted on her FaceBook page that she and Luke had made the pizza. I was still determined to try it. Of course, my memory of the photo was further diminished after having recycled the page. You can tell this is going to be a winner.
i’m guessing bacon, onions, goat cheese, arugula, meyer lemon
slice the onions because we want to caramelize them
But really, I just don’t see how you can screw up pizza – or flatbread. What is the technical difference? I don’t know and I’m too lazy (busy?) to google it, so maybe one of you experts can lay it on me. I figured the combination of toppings would be better served with an olive oil drizzle rather than any sort of sauce. And for some reason, I wasn’t in a gooey cheese kind of mood, so goat cheese it was. Caramelized onion is fabulous on flatbread (now I’m calling it flatbread), but whenever I start caramelizing onions, I am never sure it will become what it is supposed to become. It usually looks like sautéed onions right up until (and for me – past) the point where you think it’s not working. It’s a magical transition much like the how the messy hot cream and chopped chocolate suddenly evolves into a velvety dark ganache before your eyes.
everything is ready: caramelized onions, sliced meyer lemons, fried bacon, pink salt, and olive oil
spread a thin layer of olive oil on the dough
Use your favorite pizza dough. If you know how to toss (I don’t and when I tried, we had a near disaster) then toss, or you can stretch it and roll/press it out. We still don’t own a pizza stone so we use a shallow baking sheet. Jeremy heats it up at 500°F in our oven while I prep the flatbread on foil on another sheet. When we’re ready, we slide the aluminum foil onto the hot sheet. It works for us.
add your toppings
and plops of goat cheese
I sliced the lemon as thin as I could, but the Meyers are softer than regular lemons and I could only achieve wafer thin qualification with half of them. The whole slices are so much prettier on the flatbread, but I’ll tell ya, they’re hard to eat. It’s tough cutting your teeth through the rinds without pulling the whole slice off. My own preference would be to further slice them into quarters or sixths and sprinkle them on top.
awaiting the oven
This sort of recipe is more of a suggestion than a recipe. Swap out the dough with whatever you prefer. Make your own combination of toppings. I have to say that this combination of flavors and ingredients is remarkably light (no sauce or gooey cheese) and bright (lemon and arugula) and yet still substantial (bacon and caramelized onions). I don’t even know if this is what was in the original magazine page Nichole had given me, but if not – I’m still glad she inspired me to give this a try.
bake 5 minutes and you’re ready
Lemon, Bacon, and Goat Cheese Flatbread
1 batch of pizza dough (I used this one)
1-2 tbsps olive oil
1 medium yellow onion, sliced thin
4 oz. bacon, diced
salt to taste
4 oz. goat cheese, crumbled
1 Meyer lemon, sliced thin (and quartered or cut into 6ths if you want easier eating)
Make the pizza dough. While the dough is rising, heat 1-2 tablespoons of olive oil in a wide sauté pan on medium-high heat. Add the onions and sauté. Add a little salt to taste. Continue to sauté for 10-15 minutes until the onions become soft and brown. Remove from heat. Cook the bacon to desired crispness. Drain and set aside. Preheat the oven to 500°F with pizza stone or thin baking sheet on the middle rack. Prepare the dough to your liking (we make four thin-crust 12-inch rounds from one recipe). If using a paddle (I don’t even own one, so I’m guessing here) sprinkle some cornmeal onto the paddle and set the stretched dough atop. If using foil (like we did) rub a little olive oil on the foil and then sprinkle some cornmeal over it before dropping the dough on the surface. Mine never stretches properly (because of me, not the dough) and so I usually press the edges out once it is on the work surface. Drizzle some olive oil over the dough and spread it evenly. Sprinkle some salt and then distribute the ingredients: arugula, caramelized onions, goat cheese, bacon, lemon slices. Slide the flatbread onto the stone or sheet in the oven (we just take the sheet out of the oven, slide the bread over and pop it back into the oven) and bake for 5 minutes or until desired doneness. I like when the bottom of the bread is just golden. Serve hot.