More Pizza—Please!

Trolling around in my head was an idea for a flatbread pizza using my favorite Brooklyn Bred!

Before baking on pizza stone.

Before baking on pizza stone.

Finally decided that the protein topping should be bacon!  But not just Bacon—-Barbecue Glazed Bacon!  Thankfully I still had one Brooklyn Bred Pizza Flatbread in the freezer.  They literally defrost in 15-20 minutes while the oven and pizza stone preheat to 500º. Actually I keep the oven at 500º for 30 minutes after it’s preheated with the pizza stone on the second highest level of the oven.  Once I place the pizza on the stone I reduce the heat to 450º.  The Flatbread only takes 5-6 minutes to back to amazing crispy crusted Pizza.

Tonight’s version was made with Barbecue Glazed Bacon, Balsamic Caramelized Red Onion, Sun-dried Tomatoes, Mozzarella and garnished with Pecorino Romano and Balsamic Glaze!

For the Bacon I rubbed it with Penzey’s BBQ 3000,  baked on a rack on an aluminum foil covered sheet pan. Just before it was finished I brushed on a quick BBQ sauce made from Balsamic Ketchup, Yellow Mustard, Cider Vinegar, Soy Sauce, Honey Sugar Crystals.  Once the glaze was starting to brown pulled the bacon out and allowed to cool.  I cooked 8 slices and only used two on the pizza.  Thinking the others will find their way into BALT sammies tomorrow!

BBQ Bacon, Sun-dried Tomatoes, Caramelized Red Onion Pizza

BBQ Bacon, Sun-dried Tomatoes, Caramelized Red Onion Pizza

Side salad was mixed baby greens with cubed roasted golden beets, goat cheese and Trader Joe’s Tuscan Vinaigrette.  Minimal effort dinner, yet, very satisfying!

Dinner was delicious!

Eat Well…Be Well!

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