Bacon and Artichoke Hearts Lavash Flatbread
Description
This flatbread "pizza" is so easy and delicious, you'll wonder why you never made it before. It makes a great last minute meal or even an appetizer.
Ingredients
5 slices center cut bacon
1 T. reserved bacon grease
12 oz. bag frozen artichoke hearts, thawed and drained
1 T. canola oil
2 garlic cloves, minced
1/4 t. red pepper flakes
15 oz. part-skim ricotta cheese
1 T. fresh lemon zest
1/4 c. grated Parmesan cheese, plus more for sprinkling
1/2 t. kosher salt, plus more as needed
freshly ground black pepper
3 T. freshly squeezed lemon juice
1 sheet lavash
1 c. baby arugula
olive oil
Directions
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Preheat oven to 425 degrees. Line a large sheet tray with parchment paper.
Cook bacon in a large skillet over medium-high heat until golden and crispy, about 3 minutes per side; transfer to a paper towel-lined plate to drain. Chop into bite-sized pieces.
Remove all but 1 T. bacon grease from skillet; add artichoke hearts; cook over medium heat until golden brown, 3 - 4 minutes. Add canola oil, garlic and pepper flakes; saute until garlic is fragrant, 1 minute. Remove from the heat; set aside.
Combine ricotta cheese, lemon zest, Parmesan cheese, salt, pepper and 2 T. lemon juice in a medium bowl; stir until smooth.
Trim the lavash if necessary to fit the sheet tray. Spread the ricotta mixture in an even layer over the top of the lavash. Top with artichokes and bacon. Bake until cheese is melted and the lavash has crisped on the edges, about 10 minutes.
Toss the arugula with olive oil and the remaining T. lemon juice; season with salt and pepper, to taste.
Drizzle the flatbread with olive oil; top with arugula.
Cut into slices and serve immediately.
4-6 servings.