California Flatbread

Name: California Flatbread
Ingredients: 4 slices bacon, chopped; 3 plum tomatoes, sliced; Extra-virgin olive oil, for brushing; 1 pound store-bought pizza dough, at room temperature; 6 ounces goat cheese, crumbled; Kosher salt and freshly ground pepper; 1 1/2 cups radish sprouts; 3 cups baby arugula; Juice of 1/2 lemon

9 ingredients

13 steps

Ingredients

4 slices bacon, chopped
3 plum tomatoes, sliced
Extra-virgin olive oil, for brushing
1 pound store-bought pizza dough, at room temperature
6 ounces goat cheese, crumbled
Kosher salt and freshly ground pepper
1 1/2 cups radish sprouts
3 cups baby arugula
Juice of 1/2 lemon

Directions

1

Preheat the oven to 475 degrees F. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes.
2

Remove with a slotted spoon and drain on paper towels.
3

Add the tomatoes to the drippings in the pan and cook, turning once, until slightly softened, about 2 minutes.
4

Brush a large rimmed baking sheet with olive oil.
5

Stretch the pizza dough to fit the pan (if the dough shrinks back, let it rest a few minutes before continuing).
6

Prick the dough all over with a fork.
7

Top with the tomatoes, reserving the bacon drippings.
8

Bake until the crust is golden brown, 12 to 15 minutes.
9

Remove the flatbread from the oven; top with the goat cheese.
10

Season with salt and pepper.
11

Toss the sprouts and arugula with 1/2 tablespoon of the reserved bacon drippings (rewarm, if necessary), the lemon juice, and salt and pepper.
12

Top the flatbread with the greens and bacon.
13

Photograph by Anna Williams